Vegetable Mousse

• 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)

1. Steam or microwave each vegetable separately.
2. Drain and pat dry with a paper towel.
3. Butter a glass ovenware loaf pan and line the bottom with buttered wax paper.
4. 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.
5. Layer in loaf pan and cover with the waxed paper.
6. Bake in a preheated oven at 350u0b0 for approximately 1 hour. Serve sliced.
7. The colors of the vegetable layers present a pretty addition to your table.
8. Serves 6 to 8.

carrots, white vegetable, nutmeg, eggs, heavy cream, lemon juice, salt, green vegetable

Taken from www.cookbooks.com/Recipe-Details.aspx?id=925078 (may not work)