Best 5 Passover Broccolipotato Kugel Recipes
Kick-off your Passover celebrations with a delightful Broccoli Potato Kugel, a traditional dish bursting with flavors and textures. This savory casserole combines the goodness of tender broccoli florets, crispy potato shreds, and a rich egg custard, all baked to perfection. Indulge in the creamy texture of the potato kugel, complemented by the vibrant green broccoli and a hint of onion. As a versatile dish, the Broccoli Potato Kugel can be customized to your liking, whether you prefer a cheesy variation with grated cheddar or a crispy topping with breadcrumbs. Dive into this delightful Passover treat, perfect for your family gathering or potluck dinner. Our curated collection of recipes offers a range of variations, including a gluten-free option for those with dietary restrictions. Discover the perfect Broccoli Potato Kugel recipe to tantalize your taste buds and make this Passover celebration truly memorable.
Here are our top 5 tried and tested recipes!
POTATO KUGEL
Kugel is a traditional Jewish dish often served at holidays. At Passover, a savory potato kugel is most common-a noodle kugel isn't allowed because pasta isn't kosher for Passover. This recipe hits all the traditional notes using schmaltz (chicken fat) to cook the onions and a dairy-free egg custard to hold the kugel all together. But instead of shredding all the potatoes I use frozen shredded hash brown potatoes, which are a great shortcut when you've got a whole dinner to make!
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Spray a 9-by-13-inch glass baking dish with nonstick spray.
- Melt the schmaltz (or heat the oil) in a medium skillet over medium-high heat. Add the onions, thyme and pepper; cook, stirring occasionally, until the onions are softened, 3 to 4 minutes. Discard the thyme sprigs and transfer the onions to a large bowl; add the potatoes and chives. Gently stir the mixture together.
- Whisk the eggs and salt in a medium bowl. Pour evenly over the potato mixture and fold in to combine. Spread and press the mixture evenly into the prepared baking dish.
- Bake until the kugel is set and you see the sides become a deep golden brown through the glass baking dish, 40 to 50 minutes. Let cool for 10 to 15 minutes before serving, sprinkle each portion with more chives.
PASSOVER POTATO KUGEL
All Jewish households have their own version of this delicious kugel we eat every weekend. This is by far the absolute best! You will make it over and over!
Provided by Allrecipes Member
Categories Hanukkah Kugel
Time 2h25m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Grate potatoes and onion in a food processor. Transfer to a large bowl and add oil, eggs, salt, and pepper. Mix to combine and place in a 9x13-inch baking dish.
- Bake, uncovered, in the preheated oven for 2 hours.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 23.1 g, Cholesterol 46.5 mg, Fat 15.4 g, Fiber 2.4 g, Protein 4.2 g, SaturatedFat 1.5 g, Sodium 385.3 mg, Sugar 0.6 g
BROCCOLI KUGEL- KOSHER FOR PASSOVER, PARVE
Make and share this Broccoli Kugel- Kosher for Passover, Parve recipe from Food.com.
Provided by Abba Gimel
Categories Vegetable
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Spray a 7 x 11 1/2 inch baking pan with non-stick spray.
- Lay blanched and drained broccoli in the baking pan. Set aside.
- In a bowl, beat eggs, soup mix, mayonnaise and milk together.
- Add flour and beat well.
- Pour egg mixture over the broccoli.
- Bake the souffle at 350°F for 40-50 minutes, until top is golden.
Nutrition Facts : Calories 158.6, Fat 9.6, SaturatedFat 1.8, Cholesterol 98.1, Sodium 312.1, Carbohydrate 13.5, Fiber 2.4, Sugar 3.1, Protein 5.9
CLASSIC KUGEL (PASSOVER)
From a newspaper article called Crossing Delancy: Food and History by Judith Segal. This is what was printed before the recipe "Families which follow the tradition of not eating gebruks should substitute potato flour for the matzoh during passover. A potato kugel may be "parve," containing neither milk nor meat. If it is being prepared specifically for a meat meal, however, rendered chicken fat may replace the vegetable oil. Because poor families could not afford many eggs, the old-fashioned potato kugels were heavier, leaden, due to fewer eggs (a function of cost) and no baking powder. The new, modern, kugels are lighter, creamier, more custardy and souffle-like, the result of using more eggs and adding baking powder."
Provided by Oolala
Categories Potato
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Peel potatoes and grate them into ice water.
- If grating with a food processor, cut the potatoes into large chunks befroe adding to the porcessor bowl, and transfer them after processing them, into ice water.
- Peel and grate the onion and set aside.
- Break the eggs separately and inspect for blood spots, discarding any spotted ones.
- Separate the yolks and whites and set aside.
- Place the grated potatoes in a fine colander and wring them out, holding them in either paper or linen dish towels.
- Squeeze very firmly and when the pieces are damp and almost dry, put the potatoes into a large mixing bowl.
- Add the grated onion to the bowl.
- Thoroughly grease a 2 quart baking dish with oil, margarine or chicken fat.
- Beat the egg yolks and add the yolk to the potatoes and onions; mix well.
- Add the matzoh meal, the baking powder, the salt and pepper, and the oil to the potato mixture; mix thoroughly.
- Beat the egg whites separately with a cake mixer or egg beater; the fluffier the better.
- Carefully fold the egg whites into the potato mixture and transfer to the greased baking dish and bake for 45-60 minutes, until golden brown on top.
Nutrition Facts : Calories 138.2, Fat 5.9, SaturatedFat 1, Cholesterol 52.9, Sodium 245.6, Carbohydrate 18.5, Fiber 1.6, Sugar 1.3, Protein 3.3
PASSOVER BROCCOLI/POTATO KUGEL RECIPE
Provided by darylsueb
Number Of Ingredients 5
Steps:
- Combine water and potato pancake mix and let stand for 10 minutes. Add eggs, broccoli and oil. Put into an 8 X 8 inch greased pan. Bake at 350 for 1 hour. This recipe can be doubled for a 9 X 13 inch pan.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your kugel.
- Don't overcook the potatoes. They should be tender but still hold their shape.
- Use a good quality cheese. A sharp cheddar or Gruyère will give your kugel a rich, flavorful taste.
- Don't be afraid to experiment. There are many different ways to make kugel, so feel free to add your own personal touch.
Conclusion:
Broccoli potato kugel is a delicious and versatile dish that can be served as a main course or a side dish. It's perfect for Passover or any other holiday gathering. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite.
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