3 medium carrots
2 medium parsnips
2 each broccoli stalks, florets - removed
2 cup cauliflower florets
1/2 cup orange juice
2 tbsp lemon juice
3 tbsp maple syrup
1 tbsp corn oil
1/2 tbsp grated ginger
1 salt & pepper
1 tbsp 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"
Serves: 6
Recipe Categories: Fruit; Salad; Sauce
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