Vegetable Mousse

1. 1

   Steam or microwave each vegetable separately.

2. 2

   Drain and pat dry with a paper towel.

3. 3

   Butter a glass ovenware loaf pan and line the bottom with buttered wax paper.

4. 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. 5

   Layer in loaf pan and cover with the waxed paper.

6. 6

   Bake in a preheated oven at 350u00b0 for approximately 1 hour. Serve sliced.

7. 7

   The colors of the vegetable layers present a pretty addition to your table.

* Per serving · 4 servings · Values may vary.

No additional tips available.