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1
Lightly grease an 8x4-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.
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2
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.
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3
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.
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4
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.
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5
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.
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6
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.
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7
Bake, uncovered, at 350u00b0 for 50-60 minutes or until a thermometer reads 160u00b0. Let stand for 10 minutes before inverting onto a serving platter; remove parchment paper. With a sharp knife, cut into slices.
