500 g parsnip, peeled and cut into smaller pieces
500 g carrots, peeled and cut int smaller pieces
500 g broccoli, in bouqets
about 5 tablespoons cookingfat
about 1dl coffee cream
salt, pepper and perhaps a little sqeesed lemon for the carrot purre
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 11/22 dl 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 C. Let the pate cool before you turn it over.