Instructions:

Yield: 6 servings

6 ea White potatoes, peeled & cubed
6 ea Carrtos, cut into 1" chunks
2 cup Broccoli florets
30 ea Asparagus spears
1 ea Cauliflower head, cut into florets

Miso-Hollandaise Sauce
10 1/2 oz Silken tofu
2 tbsp Mellow white miso
2 tbsp Lemon juice
1/4 tsp Turmeric

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.