Fresh Vegetable Mountain

Parsnip layer:
225 g/8 oz parsnips, peeled and roughly
chopped
16 flat-leaf parsley leaves
1 large egg
50 ml/2 fl oz half-fat cream
generous pinch of grated nutmeg
salt
freshly ground black pepper
Carrot layer:
225 g/8 oz carrots, peeled and roughly chopped
1 large egg
50 ml/2 fl oz half-fat cream
generous pinch of ground coriander
Spinach layer:
1 large egg
50 ml/2 fl oz half-fat cream
450 g/1 lb chopped frozen spinach, defrosted
and drained thoroughly
generous pinch of grated nutmeg

Lightly oil a 1.2 litre/2 pint pudding basin. Drain inverted on absorbent kitchen paper. Cook the parsnips and carrots in separate compartments of a steamer until soft, about 25 minutes.

Arrange the parsley leaves on the base of the pudding basin. Work the parsnips in a blender or food processor with one lot of egg and cream until smooth. Season with nutmeg, salt and pepper. Blend the carrots with egg and cream, seasoning with coriander, salt and pepper. Beat the remaining egg and cream into the spinach until smooth and creamy; season with nutmeg, salt and pepper.

Spoon the parsnip mixture into the base of the pudding basin. Top with a layer of carrot and finish with a smooth layer of spinach. Cover with foil or greaseproof paper and tic down with string. Place in a steamer or covered saucepan half-filled with boiling water and steam for 1 hour or until the mousse is firm to the touch.

Run a knife around the sides of the mousse and turn out on to a plate. Serve hot or cold. SERVES 4

Note: This layered vegetable mousse is not too difficult to prepare and is stunning to look at. Use half the quantity of the ingredients in the recipe to serve as a first course with herb vinaigrette, or use all the recipe as a vegetarian main course with baked potatoes, topped with chives and yogurt