Ingredients:

500g parsnip, peeled and cut into smaller pieces
500g carrots, peeled and cut int smaller pieces
500g broccoli, in bouqets
about 5 tablespoons cookingfat
8 eggs
about 1dl coffee cream
salt, pepper and perhaps a little sqeesed lemon for the carrot purrée

Boil the vegetables soft in different saucepans in water. Pour the water away when they are soft and pass them through a foodprocessor or mash them with a fork. Split up the cookingfat, the cream and the eggs fairly for all three and mix in every vegetable one by one.Flavour with salt, pepper and perhaps a little sqeesed lemon. Oil a baking tin 11/22dl baking tin. Pour the vegetable purrees into the baking tin, layer by layer, so that it becomes striped with three colors. Put the baking tin into a roasting pan in the oven and pour water into the roasting pan. Bake in 30-40 minutes in 175*. Let the paté cool before you turn it over. 

Karolina Antell