Stuffed Monster Heads
Fingers and Eyeballs
This simple recipe has a great flavor and color, which normally would be called Carrots Veronique. Enjoy this variation with whole steamed baby carrots and mixed green and red seedless grapes. For an even "spookier" dish peel the grapes.
5 cups whole baby carrots
3/4 cup seedless red grapes
3/4 cup seedless green grapes
4 tablespoons heavy cream
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground basil
salt and white pepper to taste
Steam or boil the carrots until just barely tender, and still very crisp. Drain the carrots and place in a medium saucepan with the grapes. Mix the cream and spices in a small bowl and pour over the carrot mixture. Gently simmer until the sauce has thickened slightly, about 12-16 minutes.
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