Vegetable Mousse - cooking recipe

Ingredients

2 c. carrots
2 c. white vegetable (potato, Jerusalem artichoke, parsnip, etc.)
nutmeg
6 eggs
3 Tbsp. heavy cream
1 1/2 tsp. lemon juice
salt and pepper to taste
2 c. green vegetable (broccoli, chard or spinach)

Preparation

Steam or microwave each vegetable separately.
Drain and pat dry with a paper towel.
Butter a glass ovenware loaf pan and line the bottom with buttered wax paper.
Using a processor or blender, puree each vegetable separately, adding 2 eggs, 1/2 teaspoon lemon juice and 1 tablespoon heavy cream (salt, pepper, nutmeg to taste, I use a large pinch of pepper, nutmeg and salt substitute) to each batch, blending well.
Layer in loaf pan and cover with the waxed paper.
Bake in a preheated oven at 350\u00b0 for approximately 1 hour. Serve sliced.
The colors of the vegetable layers present a pretty addition to your table.
Serves 6 to 8.