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Broccoli Kugel

Posted By :
March 16, 2013  

Broccoli Kugel
Difficulty Level: Easy
Preparation Time: 15 Minutes
Cooking Time: 45 minutes
Servings: 12
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’s not in it so it can be Pesachdig, and yet it tastes so good. Thanks, Gila F.

Ingredients

1 2 lb (900 gram) frozen broccoli cuts


2 Tbsp oil


3 eggs


3 Tbsp potato starch


2 Tbsp onion soup mix


2 Tbsp mayonnaise


salt and pepper, to taste

Directions

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.


Note


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.

Reader Comments

Charnie

Posted On Mar. 21, 2013
I doubled this recipe & only ended up with 2 very small kugels using 8x8 square pans. I have no clue how 1/2 could make 2 9 inch pans
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