3 md Carrots
2 md Parsnips
2 ea Broccoli stalks, florets
— removed 2 c Cauliflower florets
1/2 c Orange juice
2 tb Lemon juice
3 tb Maple syrup
1 tb Corn oil
1/2 tb Grated ginger
Salt & pepper 1 tb Sesame seeds, toasted
Peel carrots, parsnips & broccoli stalks, then halve vegetables lengthwise. Roll-cut the vegetables & then steam with the cauliflower florets until tender-crisp. In a large skillet, cook remaining ingredients, except the salt, pepper & sesame seeds, over moderately high heat until thick & syrupy, about 5 minutes. Add vegetables, season & gently toss to mix. Serve hot or ot room temperature sprinkled with sesame seeds. Yamuna Devi, “Yamuna’s Table”