This kugel presents nicely made in individual portions. However, it tastes just as good made in two nine-inch round pans.
Steam broccoli according to package instructions. Drain and mash well.
Add remaining ingredients and mix until well blended.
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.
Description:
Photography: Daniel Lailah.
Food styling: Michal Leibowitz.
Easy
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7 global ratings
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This recipe is so good!
Instead of potato starch I just boiled a small potato with the broccoli and it came out amazing.
Thank you!
This is THE best broccoli kugel recipe out there. When I use a 1 lb bag of broccoli I just halve the amounts.
I put some breadcrumbs on top... it was delicious! and very kid friendly!!
Tastes great, super easy!
can I use flour instead of potato starch ?
yes!