|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A kugel is a traditional side dish at Shabbat dinners. "Kugel" is a word out of the German language that was spoken around 1,000 years ago—it means "sphere" or "ball," and may stem from the fact that the original kugels were baked in round pans and looked a bit puffy, like a sphere. However, there's no reason not to use a square pan for your kugel, as has become traditional.
Many kugel recipes use noodles, most commonly egg noodles. This recipe does not include noodles. Nor does it include potato, which is the other traditional starch used for kugel dishes. This recipe uses whole wheat flour instead.
- 1 1/2 pounds broccoli (frozen)
- 4 large eggs (lightly beaten)
- 3/4 cup mayonnaise
- 1 medium onion (peeled and finely chopped)
- 1 tablespoon garlic powder, or 3 cloves garlic (minced)
- 2 teaspoons salt
- 1/4 cup whole wheat flour
Preheat oven to 350F. Spray a 9x12 inch baking pan with non-stick spray.
Boil water. Add frozen broccoli. Cover pot and simmer. When broccoli is soft enough to mash with a fork, drain. Mash with a fork.
In a mixer, mix together the eggs, mayonnaise, onion, and broccoli. Add salt, garlic powder, and flour.
Pour mixture into the pan. Bake for 40-45 minutes or until a knife inserted into its center comes out clean.