2 1/2 c. broccoli florets and peeled stem slices
2 c. 1/2 inch carrot pieces
2 c. cauliflower florets
3 tbsp. whipping cream
1 tsp. fresh lemon juice
Salt and white pepper
6 eggs, room temp.
1/4 tsp. sugar
Pinch of nutmeg

Heat oven to 375.

Steam each vegetable separately until crisp tender. Drain on paper towels; pat dry. Reserve several broccoli florets and carrot pieces for garnish.

Butter 9x5 non-metal loaf dish or 6 cup charlotte mold. Line bottom with waxed paper, butter paper.

Puree broccoli in processor until smooth. Blend in 1 tablespoon cream and lemon juice. Season with salt and pepper. With machine running, mix in 2 eggs, 1 at a time. Spoon into prepared mold, spreading evenly.

Puree cauliflower in processor until smooth. Blend in 1 tablespoon cream. Season with salt and pepper. With machine running, mix in 2 eggs, 1 at a time. Spread evenly over broccoli.

Puree carrots in processor until smooth. Blend in 1 tablespoon cream, sugar and nutmeg. Season with salt and pepper. With machine running, mix in 2 eggs, 1 at a time. Spoon over cauliflower spreading evenly.

Cut piece of waxed paper to fit top of mold; butter paper. Place paper buttered side down atop carrot puree. Set mold in roasting pan. Add enough simmering water to pan to come halfway up sides of mold. Bake until knife inserted in center comes out clean, about 1 hour. Run knife around sides of mold (remove wax paper) and invert onto platter (removing bottom wax paper). Garnish with reserved carrot and broccoli. Slice to serve. Makes a beautiful presentation. Serves 6-8.