I recently posed the question on twitter: “how does one describe broccoli kugel to non-Kosher eating folks?”
For someone like me, who grew up eating kosher, Jewish style foods, kugel is a no-brainer. But when you stop and think about it, try to determine how one can define kugel, it gets infinitely complicated. Is it a side dish? Maybe. Is it savory? Occasionally. A sweet dish? Can be. Something eaten on Shabbos (sabbath)? Often times. Is there one blanket definition of kugel? Sadly not. So while my Jewish readers will probably know exactly what a broccoli kugel is, it may be perplexing to my non-Jewish readers.
What exactly is a broccoli kugel, you may be asking yourself. Well, according to my helpful twitter followers, it’s a crustless quiche, it’s a broccoli souffle, it’s a savory broccoli pudding, uh, yuck. Obviously it’s difficult to define. Here’s what I can tell you. These are delicious, soft pillows of broccoli goodness. You can eat them as a healthy and delicious side dish at a meal, or as a snack when you don’t want to break the calirometer. Is that a word?
Regardless of their ability to be defined, these are delicious. Make them, I’m sure you’ll agree.
Broccoli Kugel Muffins:
1 lb frozen broccoli florets
1 small onion, diced and sauteed.
1/2 cup low fat mayonaise
1/2 cup whole wheat bread crumbs
2 teaspoons salt
1/4 teaspoon black pepper
1 tsp garlic powder or 1 cube frozen garlic
1/2 teaspoon baking powder
bread crumbs for sprinkling, optional
Preheat oven to 350. Line a muffin pan with paper muffin liners.
Boil broccoli in salted water until just tender. Drain.
In a large mixing bowl, mash broccoli with a potato masher. (You don’t want it totally mashed- leave some texture.)
Add remaining ingredients, stir will to combine.
Fill muffin pans almost to the top with broccoli mixture. If desired, sprinkle tops with additional bread crumbs.
Bake at 350 for 25-30 minutes, until lightly browned at the edges and set.
Stay tuned for some exciting news…and as always, thanks for stopping by!