Broccoli Kugel
"This makes for a great Passover dish. And not alot of eggs either, as you will find that many Passover dishes are heavily dependant on eggs, but not this one. Alot of broccoli goes into this dish as this is the main ingredient. I like to use both the florets and the stems as the whole tree is edible, although you will find that the florets will cook faster than the stem."
photo by Debbwl
- Ready In:
- 55mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 6 cups fresh broccoli, cut into pieces
- 1 large yellow sweet onion, finely chopped
- 3 large garlic cloves, finely chopped
- 1⁄2 cup matzo meal
- 3 whole eggs, beaten
- 2 teaspoons ground parsley
- salt and pepper
directions
- Preheat oven to 375°F Grease a 9 inch by 13 inch pan.
- Mix the vegetables together in a medium sized bowl. In a smaller bowl beat the eggs with the seasonings. Add the egg mixture to the vegetables. And the matzo meal, and give it one final mix.
- Bake in oven for 45 minutes and serve warm.
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Reviews
-
I don't know how you could call this a kugel. I followed all the instructions meticulously and what I got was a heap of slightly moist broccoli florets. Unfortunately, I also followed the author's suggestion to quadruple the recipe, so after the first pan came out looking ridiculous, I was stuck with a HUGE quantity of "kugel" mix (which was basically broccoli florets with a little bit of egg and matzo meal on them). When put in the oven, they didn't bind at all and came out looking like... a pile of roasted broccoli florets. There was absolutely nothing to bind this kugel together. Perhaps I should have steamed or blanched the broccoli first, or perhaps passed it through my food processor? Seriously, I love the idea of using fresh broccoli, but even after doubling the number of eggs it wasn't enough to bind it. I even tried adding some mayo to it, as other broccoli kugel recipes suggest, but it simply wasn't enough. Perhaps if I added another couple dozen eggs it could be improved. I've had to bake it all but it looks ridiculous and I don't know how I will possibly be able to serve it to guests. You have to be kidding me! I plan to try to disguise it when I serve it by melting cheese on top... maybe then nobody will notice what it sadly failed to be. -
I know Kugel are meant to be a side but I quite often enjoy them for breakfast and this one made a nice breakfast. Really liked the fact that it was not overly eggie and also really enjoyed the little bits of broccoli that got crispy. I made as written, thanks for the post. -
A very nice kugel. I was especially pleased that there was no oil or other fat added. Because of that I was also a little afraid that the kugel would stick to the pan and therefore I put some parchment paper on the bottom of the pan. The kugel came out beautiful and done after exactly 45 minutes. I used both florets and stem and they were both done with a little bite to it, not mushy, great. The eggs combined with the matzo meal was rather thick and I would perhaps use less meal next time to get it more runny and easier to blend in with the veggies. Furthermore I will saute the onion and the garlic before mixing it in since both had a little of raw taste. This is certainly something I would make again and not only for Pesach! Thanks for posting. made for Kugelthon 2010.
Tweaks
-
Steam broccoli. Saute onions in small amount of olive oil until almost translucent then add garlic. Continue until just starting to turn golden. Add broccoli mashing together with potato masher. Continue as directed.
RECIPE SUBMITTED BY
I am an Israeli-Canadian who grew up in Montreal Quebec. I love to cook, especially for family and friends, and I love to experiment with recipes and try to do different variations of the same recipe. I did do part of cooking school, but found the place stressful and all the good recipes high in fat and calories, even the good ones. I don't have a fave cookbook, but I eat kosher. I have a dream and that is to own my own B&B one of these days. I also love creative writing, and maybe I like to try make up a recipe of my own and see if I'm good at doing that.
I have to add that I do have some favourite chefs from the Food Network. They are Giada De Laurentis from Everyday Italian; Micheal Smith from Chef at Home; Jamie Oliver and everything he does; Anna Olson from Sugar; and Chef Gordon Ramsey from Hells' Kitchen and Ramsey's Kitchen Nightmares.
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