This kugel presents nicely made in individual portions. However, it tastes just as good made in 2 9-inch round pans. The kuntz to this kugel is what
- frozen broccoli cuts - 1 2 lb (900 gram)
- oil - 2 Tbsp
- eggs - 3
- potato starch - 3 Tbsp
- onion soup mix - 2 Tbsp
- mayonnaise - 2 Tbsp
- salt and pepper, to taste -
Steam broccoli according to package instructions. Drain and mash well. Add remaining ingredients and mix until well blended. Pour into 2 9-inch round pans. Bake at 350°F (180°C) for 45 minutes or until set.
Most frozen veggies such as Bodek and Golden Flow are Pesachdig all year long. For added crunch, you can top with store-bought Pesach crumbs. Alternatively, sprinkle with ground walnuts or almonds 10–15 minutes before kugel is ready.
This recipe originally appeared in Mishpacha Magazine.
Food styling by Michal Leibowitz.
Photography by Daniel Leilah.