Green Gruel with Eyeballs
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 cup vegetable or chicken broth
- 3 tablespoons unsalted butter
- pinch freshly grated nutmeg
- 6 pitted black olives
- 3 shallots, finely chopped
- 1 garlic clove, minced
- Carbohydrate 20 g(7%)
- Cholesterol 204 mg(68%)
- Fat 24 g(37%)
- Fiber 6 g(24%)
- Protein 21 g(43%)
- Saturated Fat 13 g(63%)
- Sodium 537 mg(22%)
- Calories 370
Preparation 1. Melt 1 tablespoon of the butter in a 12-inch nonstick skillet over medium heat. Add the chopped broccoli stems, shallots, garlic, salt, pepper, and nutmeg; cook, stirring, until the shallots are tender, 3 to 5 minutes. 2. Add the broth, cover, and simmer 20 minutes, until the broccoli stalks are tender and the liquid almost evaporated. Remove from the heat, add the cheese, and toss to combine. Working in batches, transfer to a blender and purée until smooth. 3. Bring a large pot of lightly salted water to a boil. Add the florets and cook for 3 minutes. Drain and rinse under cold running water to stop the cooking. 4. Cut a notch in the side of each egg and press an olive into it. Heat broccoli purée over medium heat until just warmed through, 5 minutes. Stir in the florets and the remaining butter. Spoon the gruel into individual soup bowls and top each with an egg eye; serve immediately. Reprinted with permission from Matthew Mead's Monster Book of Halloween by Matthew Mead, (C) August 2009, Time Inc Home Entertainment
Preparation 1. Melt 1 tablespoon of the butter in a 12-inch nonstick skillet over medium heat. Add the chopped broccoli stems, shallots, garlic, salt, pepper, and nutmeg; cook, stirring, until the shallots are tender, 3 to 5 minutes. 2. Add the broth, cover, and simmer 20 minutes, until the broccoli stalks are tender and the liquid almost evaporated. Remove from the heat, add the cheese, and toss to combine. Working in batches, transfer to a blender and purée until smooth. 3. Bring a large pot of lightly salted water to a boil. Add the florets and cook for 3 minutes. Drain and rinse under cold running water to stop the cooking. 4. Cut a notch in the side of each egg and press an olive into it. Heat broccoli purée over medium heat until just warmed through, 5 minutes. Stir in the florets and the remaining butter. Spoon the gruel into individual soup bowls and top each with an egg eye; serve immediately. Reprinted with permission from Matthew Mead's Monster Book of Halloween by Matthew Mead, (C) August 2009, Time Inc Home Entertainment
