ISO Broccoli Kugel that is chunky

allthingsblue

Tue, Oct 27 2015, 6:04 pm

ra_mom wrote:

Make sure you use lite mayo, not full fat, for this specific recipe.

Ooc, may I ask why? I just made it last week using canola oil mayo (not lite) and it tasted fine. What would be different if I had used lite?

pointyshoes

Tue, Oct 27 2015, 6:53 pm

This was delicious and very easy and good for shalosh seudos also

1 onion, sliced
4 eggs
1 cup mayonnaise
3 tablespoons
salt and pepper to taste
2 (16 ounce) bags frozen chopped broccoli, thawed

Directions
Prep
10 m
Cook
1 h 45 m
Ready In
1 h 55 m
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

seeker

Tue, Oct 27 2015, 8:25 pm

More of a method than a recipe because it's very forgiving:
I usually use half a bag of broccoli and half a bag of cauliflower (24 oz bags, typically. 32 if having company. Or use one 24 oz bag of just one of them, and use the whole bag.)
Pour boiling water over it in a strainer to help it defrost faster
Preheat oven to hot or really hot, depending how close to Shabbos it is Wink

(I guess about 425 should be good)
If the broccoli has some huge and some small pieces, I'll chop a little to make it more even/less huge pieces
Toss broccoli with olive oil, salt (~1 1/2 tsp to taste), pepper (just a sprinkle), onion powder and garlic powder (1/2 to 1 tsp, to taste)
Mix in 1/2 cup fine breadcrumbs, if breadcrumbs not available then about 2 Tbsp flour, or skip, it's all good
Mix in 1 egg, if I've already made challah then I toss in what's left of the egg I brushed it with too, if no challah egg and I feel like extra protein and have enough eggs to spare then I put in another egg.
Line a pan with parchment paper (for a 24 oz bag I use the one that is one size smaller than 9x13. What is it, 8x11? I don't remember.) Press the broccoli mixture in. Spray the top with oil mister. Put in oven and bake until fork poke tells you it's soft. Top should be a little crispy but not brown yet.