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.
