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"
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