2 1/2 cups broccoli flowerets (3 frozen boxes)
2 cups (1/2-inch) carrot pieces (1 bag frozen)
2 cups (1/2-inch) peeled parsnips
3 tbsp. whipping cream, divided
1 tsp. fresh lemon juice
salt & freshly ground pepper
6 eggs, room temperature
1/4 tsp. sugar
pinch of freshly grated nutmeg

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

Butter a 9x5-inch nonmetal 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 parsnips same as broccoli. Blend in 1 tablespoon cream. Spread over broccoli.

Puree carrots same as broccoli and parsnips only adding sugar and nutmeg. Blend in 1 tablespoon cream. Spoon over parsnips.

Preheat oven to 375°F.

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 half way up sides of mold.

Bake at 375°F until knife inserted in center comes out clean, about an hour. Run knife around sides of mold and invert onto platter.

Cut reserved carrot pieces into thin rounds. Garnish mold with reserved broccoli and carrot pieces and serve.

Serves 8.