Broccoli Kugel
Broccoli kugel is a baked savory pudding that turns frozen broccoli into a sliceable side dish for a crowd. The base is a thick roux of margarine, flour and mayonnaise, which keeps the kugel moist and holds six eggs together without any dairy. Parve chicken soup powder and onion soup mix add savor, so the dish suits a meat meal. It serves eight to ten, and pine nuts add a little crunch.
Instructions
Heat the oven to 350°F (175°C). Have a 9x13-inch (22x33-cm) pan ready.
Melt the margarine in a large pot over the heat, then stir in the flour until it forms a smooth paste.
Add the water, the parve chicken soup powder and the mayonnaise. Stir until the mixture thickens into a heavy sauce.
Take the pot off the heat. Stir in the thawed broccoli, onion soup mix, eggs, pepper and pine nuts until everything is evenly mixed.
Pour the mixture into the pan and bake for about 1 hour. It is done when the center feels firm to the touch.
Make it personal.
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