Halloween Eyeballs in Green Brains
Your kids might start to love broccoli in the tasty bowl of green gruel with an eyeball in the middle. Perfectly healthy and fun recipe for kids at Halloween.
Ingredients
| 3 | tablespoons |
butter, unsalted
|
|
| 2 ½ | pounds |
broccoli florets
chopped into 1/2-inch, stalks chopped into 1/2-inch pieces |
|
| 3 | each |
shallots
finely chopped |
* |
| 1 | clove |
garlic
minced |
|
| ¼ | teaspoon |
salt
or to taste |
|
| ⅛ | teaspoon |
black pepper
freshly ground, or to taste |
* |
| 1 | cup |
stock
vegetable or chicken |
|
| ½ | pound |
cheddar cheese
sharp, 2 cups and grated |
|
| 6 | large |
eggs
hard-boiled and peeled |
|
| 6 | each |
black olives
pitted |
* |
| 1 | pinch |
nutmeg
prefer freshly grated |
* |
Directions
Melt 1 tablespoon of the butter in a 12-inch nonstick skillet over medium heat.
Stir in the chopped broccoli stems, shallots, garlic, salt, and pepper; cook, stirring, until the shallots are tender, 3 to 5 minutes.
Stir in the broth, cover, and simmer 20 minutes, until the broccoli stalks are tender and the liquid almost evaporated.
Remove from the heat, stir in the cheese, and toss to combine.
Working in batches, transfer to a blender and purée until smooth.
Bring a large pot of lightly salted water to a boil.
Add the florets and cook for 2 to 3 minutes.
Drain and rinse under cold running water to stop the cooking.
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, about 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.
Nutrition Facts
Serving Size 325g (11.5 oz)
