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"