Broccoli Kugel – a delicious all natural, whole-food recipe

Broccoli kugel is an easy and delicious side dish. This recipes use all-natural whole-food ingredients to create a healthy, nutritious kugel.

Broccoli Kugel is a tasty vegetable side dish that combines traditional Jewish elements with modern ingredients. It has a unique character that comes from its heritage and the specific needs of the community that created it.

What is Broccoli Kugel?

Broccoli kugel is a savoury baked pudding (or American-style casserole) with a unique flavour and a dense and satisfying texture. The key ingredient is, of course, broccoli. Chopped and combined with eggs and seasonings, it creates a flavourful side dish for many different meals.

Broccoli kugel recipes can also include ingredients like cheese, bread crumbs, or sautéed onions, or crunchy toppings of crispy onions or panko. These additions mean that no two broccoli kugels are completely alike!

Once you’ve made a ‘basic’ broccoli kugel like the one below, you can experiment with different spices or toppings to create your own personal spin on this delicious dish. Add a few chilli flakes, or a layer of savoury crumble. You can also add additional vegetables such as spinach or cauliflower.

The History of Broccoli Kugel

Broccoli kugel is firmly rooted in Ashkenazi Jewish cuisine. Kugel, a starchy baked pudding or casserole, has been a staple in Jewish households for centuries, particularly on Shabbat and Jewish holidays. However the addition of vegetables to the traditional potato or noodle kugel is a more recent innovation.

Originating in America before spreading globally, broccoli kugel blends traditional Jewish recipes with contemporary demands for dishes that are both healthy and tasty. As Jewish home cooks recognised the delicious flavour and health benefits of broccoli, it became a popular addition to certain traditional dishes. This lead to the development of the much-loved broccoli kugel we know today.

Broccoli kugel is a great example of Jewish culinary evolution. It beautifully meshes tradition with healthy modern cooking. This makes it a terrific dish for both traditional family gatherings and relaxed meals with friends.

Frozen broccoli and Orthodox Jews…

Broccoli kugel is most often made using frozen broccoli. Frozen broccoli has many advantages over fresh broccoli – it is often cheaper to buy, it can be stored for longer, and like other frozen vegetables it may even have a superior nutritional content to fresh broccoli.

However, frozen broccoli often has a ‘soggy’ texture. The florets are also prone to breaking while frozen, so they can look unattractive when thawed and cooked.

Despite these drawbacks, many observant Jews prefer frozen broccoli for reasons of kashrut – the Jewish dietary laws. The Torah specifically forbids eating insects and other bugs. Observant Jews will go to great lengths to meticulously wash vegetables before preparing them, to ensure that no creepy-crawlies remain. However some vegetables, such as kale, cauliflower and broccoli, are very hard to wash and check thoroughly because they have lots of nooks and crannies.

However, it is possible to buy frozen broccoli (and other vegetables) which bear a hechsher – a symbol denoting kosher certification. These vegetables are scrupulously cleaned during processing and are guaranteed to be free of insects and bugs.

I have also heard it said that the process of freezing vegetables destroys any insects that might have been present. Either way, frozen broccoli (and cauliflower etc) that has a hechsher on the bag does not require a lengthy washing and checking process. This is why frozen broccoli is more popular than fresh among many observant Jewish people.

Overcoming the drawbacks

As I mentioned above, frozen broccoli does have some disadvantages when compared to fresh broccoli. It often looks less attractive, and it can also suffer from a soggy texture.

Broccoli kugel overcomes both of these problems! Firstly, the broccoli is chopped up, so any misshapen or broken florets are disguised. Secondly, the recipe calls for any water to be squeezed out of the thawed broccoli before adding it to the remaining ingredients. This counteracts any sogginess, and ensures a perfect texture in the finished kugel.

Broccoli kugel vs. broccoli quiche

Although vegetable kugels do have some similarities to quiche, they definitely aren’t quiche! While they both contain vegetables held together by an egg mixture, they are quite different.

• A kugel contains more ‘filling’ than egg, while quiche is mostly eggs with a smaller amount of vegetables.
• Quiche is usually baked in a pastry case, while kugel is usually baked directly in the dish (although not always).
• Kugel is a side dish, while a quiche is likely to be the main part of a meal.
• The filling of a quiche typically does not contain flour as a binder, unlike the kugel mixture, which does.

Secrets for the Best Broccoli Kugel

There are certain techniques that will enhance the taste and texture of your kugel. Here are some tips that you may find useful.

Use a good quality frozen broccoli

The star of this dish is broccoli. Therefore, it’s crucial to select good quality frozen broccoli. Don’t just pick the cheapest or ‘economy’ option thinking that it will be disguised. Good quality frozen broccoli will give the finished kugel an appetising green colour and a rich, full flavour.

Chop your broccoli into even pieces

The texture of your kugel can depend on the size of your broccoli pieces. For an even texture, make sure that all the pieces are cut to a similar size. I like my broccoli kugel quite chunky, but for a smoother texture, consider grating or finely chopping your broccoli – you can even do this in a food processor.

Pay attention to baking time and temperature

Bake your kugel at the right temperature and for the appropriate length of time. Overbaking can lead to a dry and chewy kugel, while underbaking may leave it too moist or soggy in the middle. Always preheat your oven and check your kugel is fully set and lightly brown, to ensure it’s ready.

Let it cool slightly before serving

I find that leaving the kugel to cool for a few minutes before serving helps to achieve the perfect texture and firmness. This simple step ensures that your pieces hold together well when the kugel is sliced and served.

When to serve broccoli kugel

Broccoli kugel is traditionally served as part of a special meal on Shabbat or YomTov (festivals). It goes well with all sorts of dishes, from meat and fish to vegetarian mains. You can also serve it alongside a selection of vegetables and other dishes as part of a buffet.

This kugel is also a great way to serve broccoli to children who might be reticent to eat plain vegetables! A slice of this tasty kugel will often tempt fussy eaters into consuming a portion of nutritious veg.

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📖 Recipe

Broccoli kugel

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An easy, delicious, all-natural broccoli kugel using nutritious whole-food ingredients.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Course Side Dish

Cuisine European, Jewish, Vegetarian

Servings 6

Calories 120 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 500 g frozen broccoli
• 200 g onions (see note)
• 1½ tablespoon olive oil
• 2 eggs
• 40 g gram flour (chickpea flour)
• 1½-2 tablespoon chopped fresh parsley
• ⅛ teaspoon black pepper
• ⅛ teaspoon salt or to taste

Instructions

 

• 500 g (17 ⅔ oz) frozen broccoli
  Thaw the frozen broccoli. If you are organised, you will remember to take it out of the freezer about an hour or so before you make the kugel. Otherwise, microwave on ¾ power for 10 minutes or so, until it is mostly defrosted but not hot.
• Preheat the oven to 180℃ (350℉).
• 200 g (7 oz) onions, 1½ tablespoon olive oil
  Peel the onions and chop finely. Heat the olive oil in a skillet over a medium heat and cook the onions, stirring occasionally, for 10-15 minutes until soft and golden brown.
• 2 eggs, 40 g (⅓ cups) gram flour (chickpea flour), 1½-2 tablespoon chopped fresh parsley, ⅛ teaspoon black pepper, ⅛ teaspoon salt
  In a large mixing bowl, whisk together the eggs, gram flour, chopped parsley and seasonings. Set aside.
• Tip the thawed broccoli into a colander in the sink. Put a plate on top and press down to squeeze out any excess water. (You can also do this by wrapping the broccoli in a tea towel and squeezing it that way.)

  Chop the broccoli into small bite-size pieces and add to the egg mixture.
• Add the cooked onions to the bowl with the broccoli and egg mixture. Stir well to combine everything together.
• Tip the mixture into a lightly oiled baking dish and level the top. Transfer to the preheated oven and bake at 180℃ (350℉) for around 30-35 minutes, until the kugel is fully set in the middle and the top is browning.
• Remove from the oven and allow to stand for 5-10 minutes before serving.

Notes

200g of onions is roughly 1 medium-large onion or equivalent.

Nutrition

Nutrition Facts

Broccoli kugel

Amount per Serving

Calories

120

% Daily Value*

Fat

 

6

g

9

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

3

g

Cholesterol

 

55

mg

18

%

Sodium

 

103

mg

4

%

Potassium

 

395

mg

11

%

Carbohydrates

 

13

g

4

%

Fiber

 

3

g

13

%

Sugar

 

4

g

4

%

Protein

 

6

g

12

%

Vitamin A

 

686

IU

14

%

Vitamin C

 

78

mg

95

%

Calcium

 

60

mg

6

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword broccoli, egg, onions

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