Categories: Salads, Appetizers, Vegetables 
      Yield: 6 servings 
  
      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"