Directions

• Lightly grease an 8-in. x 4-in. loaf pan. Line with parchment paper
• and grease the paper; set aside. In a skillet, saute the carrots in
• butter until tender; cool slightly.
• Transfer to a food processor; cover and process until pureed. Add the
• egg, egg yolk, cream, sugar, nutmeg and allspice. Cover and process
• until well combined; set aside.
• For broccoli layer, place 1 in. of water in a small saucepan; add
• broccoli. Bring to a boil. Reduce heat; cover and simmer for 7-9
• minutes or until tender. Drain; cool slightly.
• Transfer to a food processor; cover and process until pureed. Add the
• egg, butter, cream, nutmeg and salt. Cover and process until well
• combined; set aside.
• For potato layer, in a skillet, saute potatoes and onion in butter
• until tender; cool slightly. Transfer to a food processor; cover and
• process until pureed. Add the remaining ingredients. Cover and
• process until well combined.
• Spread carrot mixture evenly in the prepared pan. Top with broccoli
• and potato layers. Place pan in a larger baking pan. Fill larger pan
• with boiling water to a depth of 1 in.
• Bake, uncovered, at 350° for 50-60 minutes or until a thermometer
• reads 160°. Let stand for 10 minutes before inverting onto a
• serving platter; remove parchment paper. With a sharp knife, cut
• into slices. Yield: 8-10 servings.