Three-color vegetable pudding, baked in the oven

Directions

1. Peel the carrots and cook them in salted water for 20 minutes, or until tender. Drain them and chop them into small pieces. ⏱ 20 min
2. Wash the spinach, remove the tough stems from the large leaves, then cook them in boiling water. Drain and squeeze out the excess water. ⏱ ≈ 10 min
3. Cook the cauliflower for 18 minutes in salted water. Drain it. ⏱ 18 min
4. In a narrow container, mix the carrots with 150 ml of cream and 2 eggs. Season to taste. ≈ 4 min
5. Prepare the spinach and cauliflower separately in the same way, using 150 ml of cream and 2 eggs for each. ≈ 3 min
6. Grease the baking dish and line it with breadcrumbs. ≈ 3 min
7. Preheat the oven to 160 °C. ⏱ ≈ 10 min
8. Pour the carrot puree into the mold and bake in a water bath for 5 minutes. ⏱ 5 min
9. Remove the dish, spoon the spinach puree over the carrot, then return it to the oven for 5 minutes. ⏱ 5 min
10. Remove it from the oven, gently add the cauliflower puree, then cover with aluminum foil and continue cooking until a knife inserted into the center comes out clean. ≈ 3 min
11. Let it cool before serving. ⏱ ≈ 20 min