Broccoli Kugel

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.
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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.
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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