Vegetables with miso hollandaise sauce

Yield: 6 Servings

Ingredients:

6 ea White potatoes peeled & -- cubed
6 ea Carrtos cut into 1" chunks
2 c Broccoli florets
30 ea Asparagus spears
1 ea Cauliflower head cut into -- florets MMMMM-------------------MISO-HOLLANDAISE SAUCE------------------------
10 1/2 oz Silken tofu
2 tb Mellow white miso
2 tb Lemon juice
1/4 ts Turmeric

Instructions:

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