Day 224: Broccoli Potato Kugel

Until recently, I've only noticed the sweet kugels with noodles and sugar and sour cream and raisins. Surely these are like kitchen crack, something so good that once started, there'd be no getting enough of?

But just before Rosh Hashana, I came across several recipes for vegetable kugels and decided to give this one a try.

There's a freedom when cooking outside your familiarity zone for there:
  • Are no expectations, so raisins-or-not never comes up
  • Is no comparing, so Mother's or last year's version can't be better

And so it was with this, what my home-state Minnesotans would call a 'hot dish', broccoli cocooned in something soft and not-quite recognizably potato. It's good! And because it can be made ahead, it's a good candidate for Thanksgiving tables. Next time, I will add a spoonful of horseradish to the potato mixture.

~ more broccoli recipes ~
~ more casserole recipes ~
~ more Thanksgiving recipes ~

Hands-on time: 10 minutes if potatoes are cooked, 40 minutes if not
Time to table: 55 minutes if potatoes are cooked, 90 minutes if not
Serves 8 (standard serving size, assumes 4 servings per pound of vegetable) to 12 (smaller servings for a big meal with other side dishes)

IF NEEDED, COOK POTATOES (detailed instructions follows)
Water to cover
1 pound potatoes, skins on (I used red potatoes, see KitchenSavvy for helpful tips on picking the right potatoes for the right dish)

1 tablespoon vegetable oil (reduced from 3 tablespoons)
1 large onion, chopped (about 1 1/2 cups)
1 tablespoon garlic (from a jar, of course!)

1 pound cooked potatoes (either from the frig or as cooked above)
3 eggs
2 tablespoons light mayonnaise
2 tablespoons matzo meal
Horseradish (how much? maybe a tablespoon?)
1 1/2 teaspoons kosher salt
1/4 teaspoon white pepper
1 pound broccoli florets, cut in small bites (it took 1 1/2 pounds of broccoli to yield a pound of florets, use the stems for something else)
The onion mixture

TOP & BAKE at 350F
2 tablespoons panko

Bring the water and salt to boil in a medium saucepan, add the potatoes, cover, reduce heat to MEDIUM and let boil til cooked, about 20 minutes. Drain.

While the potatoes cook, heat a skillet on MEDIUM HIGH, add the oil and let heat til shimmery, then reduce heat to MEDIUM. Add the onion, sauté til soft and just beginning to brown. Add the garlic and let cook for 1 minute.

Preheat oven to 350F.

While the onions cook, mash the potatoes in a large bowl with an electric mixer. One at a time, add the eggs and beat well after each addition. Add the mayonnaise, matzo meal, salt and pepper. Stir in the broccoli and the onion mixture.

Transfer to a well greased quiche pan or casserole dish and top with panko. (May be made ahead to this point. Return to room temperature before proceeding.) Bake for 45 minutes or until golden.

8 servings, per Serving: 145 Cal (32% from Fat, 17% from Protein, 51% from Carb); 6 g Protein; 5 g Tot Fat; 1 g Sat Fat; 19 g Carb; NET CARB 16, 3 g Fiber; 58 mg Calcium; 1 mg Iron; 541 mg Sodium; 92 mg Cholesterol, Weight Watchers 2.5 points

12 servings, per Serving: 97 Cal (32% from Fat, 17% from Protein, 51% from Carb); 4 g Protein; 4 g Tot Fat; 1 g Sat Fat; 13 g Carb; NET CARB 11, 2 g Fiber; 38 mg Calcium; 1 mg Iron; 360 mg Sodium; 61 mg Cholesterol, Weight Watchers 2 points

New York Times, 9/28/05, adapted from Shimmy Rosenblum

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.