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Recipe by Brynie Greisman

Simple Two-Toned Vegetable Kugel

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Simple Two-Toned Vegetable Kugel
Parve Parve
Medium Medium
12 Servings
Allergens

Contains

- Gluten - Wheat - Soy - Egg
1 Hour, 10 Minutes
Diets
- Vegetarian - Pescatarian

Even as a newlywed, I always experimented with new recipes. My husband was used to the standard potato/lukshen kugel fare every Shabbos, and quite frankly didn’t know what to do with all my newfangled ideas! Baruch Hashem, over time he came to savor and appreciate the variety of side dishes I enjoy serving. This is a new kugel where I tried incorporating a lot of veggies, color, and good flavor, while going easy on the fat content. I hope you enjoy this as much as we do!

Ingredients

Orange Layer

  • 3 small carrots

  • 1 pound (1/2 kilogram) pumpkin

  • 3 small sweet potatoes

  • 1 large onion, diced and sauteed in oil

  • 2 tablespoons oil, for sauteeing

  • 1/4 cup flour

  • salt, to taste

  • black pepper, to taste

  • pinch nutmeg

  • 1/2-1 teaspoon fresh lemon juice

  • 1 teaspoon demerara sugar

  • 4 eggs

  • 1 cup Gefen Cornflake Crumbs, for coating

Broccoli Layer

  • 1 tablespoon oil

  • 1 and 1/2 tablespoons flour

  • 2 and 1/2 tablespoons onion soup mix

  • 1/3 cup soy milk

  • 1/3 cup Gefen Light Mayonnaise

  • 3 eggs

  • salt, to taste

  • black pepper, to taste

  • pinch nutmeg

  • 1 teaspoon fresh lemon juice

  • 1 pound (1/2 kilogram) broccoli florets, cooked and drained, or Beleaf Frozen Broccoli Florets defrosted in microwave

  • 1 cup Gefen Cornflake Crumbs, for topping

  • margarine, for drizzling (optional)

Directions

Prepare Kugel

1.

For the orange layer, preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

2.

Peel and finely grate all vegetables.

3.

Drain well (squeeze out to remove liquid).

4.

Place in a large bowl, add the remaining ingredients, and mix together well.

5.

Line a 7×11-inch oven-to-tableware dish with Gefen Parchment Paper.

6.

Sprinkle generously with cornflake crumbs.

7.

Pour vegetable mixture over crumbs, and bake for 20 minutes.

8.

While the orange mixture is baking, prepare the broccoli layer.

9.

In a small frying pan, heat the oil and mix together with the flour until smooth, about one minute.

10.

Place in a large bowl.

11.

Add the onion soup mix, soy milk, mayonnaise, and eggs.

12.

Whisk all together until smooth.

13.

Add seasoning and broccoli (you can cut into smaller pieces), and mix all together well.

14.

Remove kugel pan from oven and gently pour the broccoli mixture on top, leveling it with a spatula.

15.

Sprinkle with cornflake crumbs.

16.

If desired, top with small pieces of margarine or drizzle a little oil on top.

17.

Return to oven and bake for an additional 40 minutes or until set.

18.

Allow to cool before cutting.

Notes:

This kugel gets a little watery when freezing. To avoid this, add an additional 1/3-1/2 cup of flour to the vegetable layer. Also, if you do freeze it, heat up semi-frozen and be sure to heat uncovered for the last half hour.

Credits

Photography: Daniel Lailah Styling: Amit Farber 

Recipe tags

broccoli colorful healthy ingredients Jewish cuisine jewish food kugel Savory kugel side traditional traditional Jewish food vegetables
Simple Two-Toned Vegetable Kugel

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