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.
All natural broccoli kugel
Many recipes for broccoli kugel use highly processed ingredients like soup mix, long-life mayonnaise or non-dairy creamer. I wanted to make a delicious vegetable kugel using only natural, healthy whole-food ingredients!
My recipe relies only on fresh vegetables and herbs for its delicious flavour. This is broccoli kugel with no mayo, no processed mixes, and no compromise on flavour!
Ingredients in broccoli kugel
To make this delicious and healthy kugel recipe yourself, you will need:
- Frozen broccoli – you can use fresh broccoli, but be sure to check it well for insects!
- Onions – for a delicious depth of flavour
- Fresh parsley – to add a layer of freshness and enhance the colour of the kugel
- Olive oil – to caramelise the onions
- Eggs – to hold everything together
- Gram flour – also called chickpea flour, this is higher in protein and fibre than wheat flour, and also naturally gluten free
- Salt and pepper to season
How to make broccoli kugel – step by step
Making a scrumptious broccoli kugel is a simple process.
- First, thaw the broccoli if necessary.
- Chop the onions and sauté in olive oil until soft and golden brown.
- Chop the broccoli into small pieces.
- Whisk together the eggs, gram flour, parsley, salt and pepper.
- Add the fried onions and chopped broccoli and mix well.
- Transfer to an ovenproof dish and bake until cooked through and golden on top.
Then serve and enjoy!
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.
If you want deliciously easy, family-friendly recipes like this one delivered straight to your inbox, simply click here to subscribe. (Of course, I’ll never pass on your email address to anyone.)
📖 Recipe
Broccoli kugel
Ingredients
- 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 broccoliThaw 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 oilPeel 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 saltIn 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
Nutrition
Broccoli kugel FAQ
Broccoli kugel is a healthy and nutritious dish. The broccoli provides a good source of dietary fibre, vitamin C, and other essential nutrients. An average serving might contain around 100-150 calories, with a mix of carbohydrates, proteins, and fats. Full nutritional information can be found on the recipe card above.
Yes, you can prepare this dish in advance. You can either bake it and then reheat it when you’re ready to serve, or you can prepare the kugel and store it unbaked in the refrigerator for a few hours before baking. Just remember it might need a bit longer in the oven if starting from refrigerated.
Broccoli kugel is naturally dairy-free (parve) and vegetarian. However it does contain eggs so it is not suitable for vegans.
This recipe is made with gram flour (chickpea flour) rather than wheat flour, so it is also suitable for celiacs or those who are gluten-intolerant.
More delicious broccoli recipes
If you loved this kugel, you’ll probably also enjoy:
Sandra Jones
I made this today, but varied the recipe by adding a chopped red pepper when I fried the onion and then topped the kugel with grated cheese about 10 minutes before it came out of the over.
We all thought that the result was delicious. The flour and egg mixture didn’t seem sufficient to incorporate all of the vegetables, so I added a little milk to the mixture.
Helen
So happy to hear that you enjoyed this Sandra! The red pepper sounds like a lovely (and colourful!) addition.
All the best, Helen x.