I was invited to spend a Shabbos with one of my very good friends last week. She made a special request for a broccoli side dish. Having not made kugel in a very long time, I pursued the idea to make a broccoli kugel. Most kugels are very oily made with schmaltz , obscene amount of eggs; ingredients that catalyzes high cholesterol and blood pressure. I very seldom prepare kugel for that reason. I found a kugel recipe that it tasty, creamy, and healthy. This recipe has been simplified for your viewership. This broccoli kugel contains matza meal but for a more gluten free version, you can use gluten free flour or corn starch. For a dairy version, lightly sprinkle Parmesan cheese on top.
For this recipe, you will need:
- 2 pounds broccoli
- 1 large onion, chopped
- 2 large garlic cloves, chopped
- 2 or 3 large eggs, or 1 to 2 eggs and equivalent of 1 egg in egg substitute
- 1 tablespoon matzo meal
- 1/2 teaspoon paprika
- Ground black pepper
Preheat oven to 375 degrees. Divide broccoli into medium florets. Cut peel from large stems and slice them. Boil broccoli in a large saucepan of boiling, salted water for 7 minutes or until very tender. Drain well and cool. Puree in a food processor, leaving a few small chunks. Transfer to a bowl.
Spray a medium nonstick skillet with cooking spray. Add onion and sauté over medium-low heat for 7 minutes or until golden brown, adding 1 to 2 tablespoons hot water if pan becomes dry. Add garlic and sauté for 30 seconds.
Add eggs and matzo meal to broccoli mixture and mix well. Lightly stir in onion mixture and any oil in pan. Season well with salt and pepper. Grease a shallow 8-inch square baking dish. Add broccoli mixture. Sprinkle 1 tablespoon oil over top. Sprinkle with almonds and paprika, if using.
Bake in upper third of oven for 40 minutes or until set and very lightly browned on top. Remove from oven and run a knife around edges. To serve, cut carefully in squares. Use a spoon to remove portions.
Yields 4-6 servings