Preparation time: 10 minutes
Cooking time: 75 minutes

1. Preheat the oven to 180° C (350° F).
2. Peel and thickly slice the carrots.
3. Separate the broccoli and cauliflower into florets and steam for 15 minutes.
4. Purée the three vegetables separately in a blender or processor.
5. To each purée, add 2 eggs, with one-third of the cream, salt and pepper. Combine well.
6. Spread the three purées in successive layers in a loaf pan.
7. Place the pan in a larger pan containing a little water (bain-marie).
8. Sprinkle the top of the terrine with pine nuts, place in the oven and cook for 1 hour.
9. Let cool to lukewarm before unmolding. Serve warm with the lemon butter sauce.