Broccoli Potato Kugel
Transform your side dish game with this delectable Broccoli Potato Kugel, a savory twist on a classic kugel recipe that’s bursting with comforting flavors and wholesome goodness. This dish combines grated Russet potatoes and blanched broccoli florets with a perfectly seasoned batter of eggs, olive oil, and a hint of garlic powder, all baked to golden perfection. The result is a light yet hearty kugel with crispy edges and a tender center that’s perfect for family dinners, holiday gatherings, or meal prepping. With its easy-to-follow prep and bake process, plus the option to garnish with fresh parsley for a pop of color, this recipe ensures a show-stopping side dish that pairs beautifully with any main course. Whether you’re looking for a unique potato kugel variation or a creative way to enjoy broccoli, this Broccoli Potato Kugel will be your new favorite.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 cups Fresh broccoli florets
- 1 medium Onion
- 4 large Eggs
- 3 tablespoons All-purpose flour
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 teaspoon Baking powder
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish or a deep casserole dish with a teaspoon of olive oil.
Peel the potatoes and grate them using a box grater or a food processor. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture. Set aside.
Blanch the broccoli by boiling it in salted water for 2-3 minutes, then transferring it to an ice-water bath to stop the cooking process. Drain the broccoli well and chop it into small pieces.
Finely chop the onion or grate it for a smoother texture and set aside.
In a large mixing bowl, whisk together the eggs, flour, olive oil, salt, black pepper, garlic powder, and baking powder until combined and smooth.
Add the grated potatoes, chopped broccoli, and onion to the egg mixture. Stir well until all the ingredients are evenly coated.
Transfer the mixture into the prepared baking dish, smoothing the top with a spatula to ensure an even surface.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the kugel is set in the center.
Remove the kugel from the oven and let it cool for 10 minutes before slicing and serving.
Optionally, sprinkle fresh parsley on top for garnish before serving.
Nutrition Facts
Calories |
1687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3257 mg | 142% | |
| Total Carbohydrate | 201.9 g | 73% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 18.9 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 349 mg | 27% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 5034 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
