Passover Broccoli Kugel
by Mar 29th, 2010 // Uncategorized
Passover Broccoli Kugel
I made this broccoli kugel for passover many years ago and I spent the better part of the weekend searching for the recipe. I looked on every website I could think of then late last night I remembered that it was actually in the “2nd Avenue Deli Cookbook” sitting right on my kitchen shelf! What can I say? Pregnancy brain? This particular broccoli kugel recipe is a great alternative to a potato kugel and is packed full of greens. It looks pretty on the table and can be served warm or at room temp. My kid really enjoyed making it and on the way home from a lovely Passover Seder at the Matloff’s my kid asked if he could eat some for breakfast! Note: I have modified the recipe to make it more kid friendly and healthier, but it’s still in the spirit of the 2nd Ave Deli!
Prep Time: 15 mins Cooking Time: 30 to 35 mins
8 cups broccoli florets (chopped into small pieces)
4 tablespoon olive oil
1/2 large onion (chopped small)
2 garlic cloves (pressed)
5 large egg whites
3 large eggs
3/4 cup matzo meal
salt and pepper
Preheat oven to 350 degrees. Fill a large stockpot with water. Add salt and a tablespoon of olive oil and bring to a boil. Add broccoli and cook until tender. Drain and rinse with cold water. Set aside. While broccoli is cooking, heat one table spoon of olive oil and saute onions until translucent. Add garlic and cook a few more minutes. Remove onions and garlic with a slotted spoon or put through a strainer. Place egg whites and eggs in a large bowl and beat lightly. Add motzo meal, 2 tablespoons olive oil, salt (to taste), cracked pepper and onions. Combine thoroughly and add broccoli. Continue to stir until all broccoli is coated. Pour mixture into a greased 9 inch square baking dish or equivalent oval dish. Bake for 30 minutes or until top is lightly browned and kugel is firm. Serves 6.
great recipe. thanks for the idea
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how does 8 cups of broccoli fit in a 9 inch square pan??