Broccoli kugel is a delicious and nutritious side dish that can be enjoyed by everyone. It is a traditional Jewish dish that is typically served on holidays or during special occasions. Kugel is a baked pudding or casserole that can be made with a variety of ingredients, such as noodles, potatoes, or vegetables.
A broccoli kugel is a healthier twist on the classic dish, as it features the nutritious and versatile vegetable broccoli as the star ingredient. Broccoli is packed with vitamins, minerals, and antioxidants, making it a great addition to any meal.
The recipe for broccoli kugel is relatively easy to follow and requires only a few simple ingredients. It is a great way to incorporate more vegetables into your diet and is perfect for those who are looking for a tasty and healthy side dish option.
Whether you're looking to impress your guests at your next dinner party or simply want to enjoy a delicious and nutritious meal, broccoli kugel is a must-try dish that is sure to please.
Ingredients
- 2 packages 14-16 ounces frozen broccoli florets
- ¼ cup mayonnaise
- 4 large eggs
- ⅓ cup bread crumbs or matzo meal
- 3 tablespoons vegetable or canola oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon salt
- 1 pinch black pepper
Instructions
- Preheat the oven to 350°F (180°C).
- Grease a 9-inch (23 cm) baking dish with one tablespoon of oil and sprinkle with two tablespoons of bread crumbs.
- Cook the broccoli in a pot of boiling water for about 5 minutes or until tender. Drain the broccoli, let it cool, and chop it coarsely.
- Mix the cooked broccoli, mayonnaise, eggs, and spices in a large bowl until well combined.
- Pour the mixture into the greased baking dish and smooth the top with a spatula.
- Mix the remaining bread crumbs and oil and sprinkle over the kugel.
- Bake for 30-35 minutes or until the top is golden brown and the center is set.
- Let the kugel cool for a few minutes before slicing and serving.
I'll try this because it sounds really good. But I will use 1 fresh garlic finger and chop it into tiny pieces before adding to the mixture. Also I would change the oil from granola to light olive oil because granola isn't healthy at all (watch Dr. Eric Berg).
This looks good. I'll try making half this way and the other have gluten free.