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Broccoli Kugel
 

March 7th 2011

Contributed by: Jamie Geller

 

 

5 comments | Leave Comment

 
 
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Recipe

Broccoli Kugel

The word "kugel" is German for "ball" and probably refers to the small round pot in which kugels used to be cooked. The pot would be placed inside the chulent pot and left there to cook until served on Shabbos. Eventually kugels were baked separately in larger pans.

Times

  • Prep Time : 5 min min
  • Ready Time : 5 min

Servings

8 servings

Ingredients

  • 1 (2-pound) bag frozen chopped broccoli cuts, thawed and drained
  • 1 cup light mayonnaise
  • 4 eggs
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon coarse black pepper
  • 1 pinch cayenne pepper

Directions

  1. Preheat oven to 375 degrees F.
  2. Liberally grease a 9-inch round baking dish with non-stick cooking spray.
  3. In a large bowl place broccoli, mayonnaise, eggs, salt, black and cayenne peppers and mix well.
  4. Pour broccoli mixture into prepared baking dish.
  5. Bake at 375 degrees for 1 hour and 15 minutes until set and edges are golden brown.

avatar

Jamie Geller is the only cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche as everybody’s favorite cook next-door. Specializing in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. Jamie and her “hubby” live in Monsey, NY. Their five children give her plenty of reasons to get out of the kitchen — fast.

 

comments

 

5 Responses to Broccoli Kugel

  1. avatar edahgal says:

    I made this recently, and although the consistency is good, it is waaay too salty–I had to throw most of it out.

    • avatar Jamie Geller says:

      hi – am so sorry — was a typo! changing this now from 1TBS to 1 1/2 tsp kosher salt

  2. avatar Jamie Geller says:

    Also just wanted to let everyone know I make this all the time in a 9×13 by simply doubling only the mayo and eggs all other measurements stay the same. If the top is browning too quickly cover loosely with foil.

  3. Jacqueline Strand says:

    When I read this recipe I was thinking it might be good with cream cheese or herbed goat cheese. Or maybe both? And topped with those french fried onions….. Good Shavuot recipe.

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