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Recipe by Brynie Greisman

Broccoli Kugel

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Broccoli Kugel
Parve Parve
Easy Easy
12 Servings
Allergens

Contains

- Egg
1 Hour
Diets
- Vegetarian - Pescatarian - Gluten Free

This kugel presents nicely made in individual portions. However, it tastes just as good made in two nine-inch round pans.

Ingredients

Main ingredients

  • 2 pounds (900 grams) frozen broccoli cuts

  • 2 tablespoons oil

  • 3 eggs

  • 3 tablespoons Manischewitz Potato Starch

  • 2 tablespoons onion soup mix

Directions

Make the Kugel

1.

Steam broccoli according to package instructions. Drain and mash well. 

2.

Add remaining ingredients and mix until well blended. 

3.

Pour into two 9-inch round pans. Bake at 350 degrees Fahrenheit (180 degrees Celsius) for 45 minutes or until set.

Notes:

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.

Credits

Photography: Daniel Lailah.Food styling: Michal Leibowitz.

Recipe tags

broccoli gluten free holiday meals Jewish Holiday kugel kugels Pesach pesach side dishes sides souffles yom tov
Broccoli Kugel

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Leah
Leah
2 years ago

can I use flour instead of potato starch ?

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Raquel
Raquel
Reply to  Leah
2 years ago

yes!

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Racjel Weinberger
Racjel Weinberger
1 year ago

This is THE best broccoli kugel recipe out there. When I use a 1 lb bag of broccoli I just halve the amounts.

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Karen Rovner
Karen Rovner
1 year ago

I put some breadcrumbs on top… it was delicious! and very kid friendly!!

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Hadassa
Hadassa
1 year ago

Tastes great, super easy!

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Blima G
Blima G
5 years ago

delicious! we licked the pan clean!

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