Vegetables With Miso Hollandaise Sauce Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 each: White potatoes, peeled &, cubed
6 each: Carrtos, cut into 1" chunks
2 cup: Broccoli florets,
30 each: Asparagus spears,
1 each: Cauliflower head, cut into, florets
MISO-HOLLANDAISE SAUCE
10 1/2 ounce: Silken tofu,
2 tbsp: Mellow white miso,
2 tbsp: Lemon juice,
1/4 tsp: Turmeric,
Directions:
Steam the vegetables separately until each is tender-crisp.
Immediately run each one under cold watr to stop the cooking process.
Set aside.
SAUCE: Combine all the sauce ingredients in a blender or a food
processor & blend until smooth.
Arrange the vegetables on a serving platter with the sauce on the
side. Serve.
"Vegetarian Gourmet, Special Low-Fat Issue" 1995
Source from luhu.jp
Immediately run each one under cold watr to stop the cooking process.
Set aside.
SAUCE: Combine all the sauce ingredients in a blender or a food
processor & blend until smooth.
Arrange the vegetables on a serving platter with the sauce on the
side. Serve.
"Vegetarian Gourmet, Special Low-Fat Issue" 1995
Source from luhu.jp