Orange glazed winter salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Carrots |
| 2 | mediums | Parsnips |
| 2 | eaches | Broccoli stalks, florets removed |
| 2 | cups | Cauliflower florets |
| ½ | cup | Orange juice |
| 2 | tablespoons | Lemon juice |
| 3 | tablespoons | Maple syrup |
| 1 | tablespoon | Corn oil |
| ½ | tablespoon | Grated ginger |
| Salt & pepper | ||
| 1 | tablespoon | Sesame seeds, toasted |
Directions
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"