BROCCOLI POTATO KUGEL
Even though this is a Passover recipe we also eat this during the year, it's a favorite. The measurements are very flexible, you really can't mess up this recipe!
Provided by Mirj2338
Categories Potato
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel potatoes and cut in half.
- Boil until almost soft enough to mash.
- Add broccoli florets and boil until somewhat soft.
- Drain everything and mash well.
- Add milk and mix well.
- It will be somewhat soupy.
- Add beaten eggs and matzo.
- Place in a greased casserole dish, top with grated cheese, and bake 1 hour at 350 degrees F.
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.
BROCCOLI POTATO KUGEL
Assembled super quick with the aid of a food processor, this recipe can baked in the oven or crock pot. Measurements are flexible so you can have more of what you like. Great as a vegetarian entree or as a fancy side dish.
Provided by Glori-B
Categories Potato
Time 3h15m
Yield 1/2 cup, 8 serving(s)
Number Of Ingredients 8
Steps:
- Shred potatoes with food processor, add to crock pot.
- lightly chop broccoli florets in food processor, add to crock pot.
- If you don't have the farfel, lightly chop matzot in food processor (don't reduce to powder, leave it a little "chunky") add to crock pot.
- Add milk and beaten eggs to crock pot. Give it a good stir.
- Top with grated cheese, turn it on low for about 3 hours.
Nutrition Facts : Calories 239.3, Fat 10.1, SaturatedFat 5.8, Cholesterol 105.8, Sodium 471.8, Carbohydrate 26.1, Fiber 3.1, Sugar 1.3, Protein 11.4
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.
SWISS POTATO KUGEL
I've enjoyed cooking and baking ever since I was small. I'd rather read a cookbook than a best-selling novel. I thoroughly enjoy planning a sumptuous dinner for my family. We have a daughter who loves potatoes of any kind. I believe she could eat this dish and pass over all the other goodies on the table.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion in butter until tender. Remove from the heat; add potatoes. Toss cheese with flour, salt and pepper; add to skillet and blend well. In a small bowl, combine the eggs and cream. Stir in the potato mixture. Spoon into a greased 9-in. square baking dish. Bake, uncovered, at 350° for 20-30 minutes or until golden brown. Cool for 5 minutes; cut into squares. Garnish with tomato and thyme if desired.
Nutrition Facts :
MASHED POTATO KUGEL
Kugel is a delicious potato side dish that can be served all of the time, but particularly for Shabbat and holidays.
Provided by Anonymus
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place leftover mashed potatoes in a bowl.
- Mix eggs, broth, and 2 tablespoons olive oil together until combined. Add to the mashed potatoes and mix to combine. Add grated potatoes and onion; mix thoroughly. Stir in matzo meal, salt, and pepper. Pour into a 9x13-inch baking pan and drizzle remaining 1 tablespoon olive oil over top.
- Bake in the preheated oven for 1 hour.
Nutrition Facts : Calories 191.7 calories, Carbohydrate 23.9 g, Cholesterol 63.5 mg, Fat 8.9 g, Fiber 2.2 g, Protein 4.8 g, SaturatedFat 1.6 g, Sodium 257.9 mg, Sugar 2.6 g
BROCCOLI KUGEL
This makes for a great Passover dish. And not alot of eggs either, as you will find that many Passover dishes are heavily dependant on eggs, but not this one. Alot of broccoli goes into this dish as this is the main ingredient. I like to use both the florets and the stems as the whole tree is edible, although you will find that the florets will cook faster than the stem.
Provided by Studentchef
Categories Savory Pies
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F Grease a 9 inch by 13 inch pan.
- Mix the vegetables together in a medium sized bowl. In a smaller bowl beat the eggs with the seasonings. Add the egg mixture to the vegetables. And the matzo meal, and give it one final mix.
- Bake in oven for 45 minutes and serve warm.
POTATO KUGEL
The secret to keeping your potatoes their whitest is to switch back and forth when grating the potatoes and onion in your food processor or box grater. -Ellen Ruzinsky, Yorktown Heights, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. In a large bowl, whisk eggs, matzo meal, salt and pepper., In a food processor fitted with the grating attachment, alternately grate potatoes and onion. Add to egg mixture; toss to coat. In a small saucepan, heat oil over medium heat until warmed. Stir into potato mixture. Transfer to a greased 13x9-in. baking dish. Bake 40-50 minutes or until golden brown.
Nutrition Facts : Calories 210 calories, Fat 6g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 515mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
POTATO KUGEL
Take a healthy hashbrown, plump it up with more potatoes and a few eggs, and slowly bake it for a couple hours and you'll get this potato kugel. Its crunchy top gives way to a super-soft, almost mashed-potato center, and the soft aroma of onion will fill your kitchen.
Provided by Francis Lam
Time 2h30m
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Heat the oven to 350, with a heavy 9-by-9-inch baking pan or 10-inch cast-iron skillet inside.
- Peel the potatoes, and place them in a bowl of water. In a large mixing bowl, beat the eggs with the salt and pepper until well combined.
- Using a food processor fitted with the grating plate, grate the onion. Drain the potatoes, then grate them. Quickly add the potatoes and onions to the eggs, and add the oil, flour and baking powder. Mix well. (You can also grate by hand; if you do so, grate the potatoes directly into the eggs and oil, and stir them frequently to coat. This helps slow their browning while you keep grating.)
- Remove the pan from the oven, and slick it with oil. Carefully but quickly add the potato mixture, smoothing it out so that it is as even as possible. Bake for 2 hours, or until the kugel is creamy in the center and the whole top is a rich, crunchy brown.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 10 grams, Carbohydrate 36 grams, Fat 12 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 502 milligrams, Sugar 2 grams, TransFat 0 grams
OLD FASHIONED POTATO KUGEL
I got this recipe from a British grandmother. It is hands-down the best potato kugel my family (and most of my guests) ever tasted. It's fabulous served hot with sour cream. It's also incredible put in a cholent overnight.
Provided by basg101
Categories Side Dish Potato Side Dish Recipes
Time 2h
Yield 24
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with 1 tablespoon of vegetable oil.
- Combine the potatoes and onions in a large bowl. Mix in the eggs, 1/3 cup of vegetable oil, salt, and pepper. Pour the mixture into the prepared pan.
- Bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours.
Nutrition Facts : Calories 118.9 calories, Carbohydrate 16.5 g, Cholesterol 38.8 mg, Fat 4.7 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 214.1 mg, Sugar 1.2 g
BROCCOLI KUGEL
Make and share this Broccoli Kugel recipe from Food.com.
Provided by Caryn Gale
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Cook broccoli in microwave or steam.
- Either buy the cut/chopped broccoli or cut it up or partially mash with a masher after it is cooked.
- Drain well.
- Add onion soup mix and mix well.
- Add slightly beaten eggs and mayo and mix.
- Pour into a greased pie plate or pan.
- Sprinkle with paprika.
- Bake at 350 for 45 minutes.
Nutrition Facts : Calories 56.2, Fat 3.8, SaturatedFat 0.8, Cholesterol 54.8, Sodium 78.2, Carbohydrate 3.5, Fiber 1.1, Sugar 1, Protein 2.6
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
NEW MOM BROCCOLI KUGEL
This quick dairy-free broccoli casserole is a must at every event I host or attend. Based on the Jewish version of a crustless quiche (kugel), it utilizes basic ingredients and easy to put together before popping it into the oven. So easy, I could do it with a new baby in the house.
Provided by JerusaleMom
Categories Side Dish Vegetables Onion
Time 1h55m
Yield 9
Number Of Ingredients 7
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
- Heat the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Set aside.
- Beat eggs with mayonnaise, flour, salt, and pepper in a large bowl. Stir in broccoli and onion. Pour into the prepared baking dish.
- Bake in the preheated oven until broccoli is tender, about 90 minutes.
Nutrition Facts : Calories 261.3 calories, Carbohydrate 8.9 g, Cholesterol 92 mg, Fat 23.5 g, Fiber 3.3 g, Protein 6.3 g, SaturatedFat 3.9 g, Sodium 194.7 mg, Sugar 2.4 g
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- Preheat oven to 350°F. Dice onion and celery; chop garlic.In a small frying pan, over medium heat, saute onion and celery in 2 to 3 Tablespoons of oil until browned.
- Set aside. Peel and boil potatoes. In large mixing bowl mash potatoes and stir in eggs, one by one, incorporating well.
- Cut broccoli into florets and cook.Add the mayonnaise, matzah meal, salt, and pepper, stirring well.
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