I Need a Broccoli Kugel recipe with NO MAYO
I have a frozen bag of broccoli and caulliflower (16oz total). I'd love to make a kugel for shabbos, but every recipe I've googled has mayo in it. I don't have any in the house and I don't like to use it anyway. Does anyone have a good recipe (besides the creamed corn and french fried onion one) for a basic kugel without mayonnaise.?
This is milchige, but no mayo:
Pareve, no mayo, no luchshen:
If it's not too late on this question . . . this one is a bit of a patcha, though I love to make it for Pesach. I would think you could leave out some of the more patcha aspects and still end up with a decent kugel. I'd drop the almonds and the dill/parsley aspect, if time is an issue. They definitely add to the taste, but for a good basic kugel, they could easily be dropped. Either way, no mayo.
Cauliflower-Leek Kugel with Almond-Herb Crust
8 cups cauliflower florets (2 lb. bag frozen)
6 T. olive oil, divided
4 cups coarsely chopped leeks (white and pale green parts; from 2 large)
6 T. unsalted matzo meal
3 large eggs
1/2 cup chopped fresh parsley, divided
1/2 cup chopped fresh dill, divided
1 1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
1/3 cup almonds, toasted, chopped
Cook cauliflower in large pot of boiling salted water until tender, about 10 minutes. Drain; transfer to large bowl and mash coarsely with potato masher.
Heat 3 T. oil in heavy large skillet over medium-high heat. Add leeks and sauté until tender and just beginning to color, about 5 minutes. Add leek mixture to cauliflower. Mix in matzo meal. Beat eggs, 1 tablespoon parsley, 1 tablespoon dill, salt, and pepper in small bowl to blend; stir into cauliflower mixture.
Brush 11 x 7-inch baking dish (lasagna-sized) with 1 tablespoon oil. Spread cauliflower mixture evenly in prepared dish.
Mix almonds, remaining 7 tablespoons parsley, 7 tablespoons dill, and 2 tablespoons oil in medium bowl to blend. Sprinkle evenly over kugel. (Can be made 8 hours ahead. Cover and chill.)
Preheat oven to 350°F. Bake kugel uncovered until set in center and beginning to brown on top, about 35 minutes. Let stand 10 minutes.
I also have a farfel kugel recipe that I make over Pesach with no mayo:
Farfel Zucchini or Broccoli Kugel
3 cups matzo farfel
2 1/2 cups chicken broth or hot water
2 tsp. oil
2-3 zucchini or 4 cups broccoli
1 cup mushrooms
2 eggs plus 2 whites (or 3 eggs)
salt & pepper, to taste
1/2 tsp. each dried basil & thyme
Preheat oven to 375 F. Add broth to the farfel and let stand 5 minutes to soften. Drain excess liquid. Heat oil and add onions and zucchini or broccoli. Sauté on medium heat for 5 minutes, until softened. Add mushrooms and cook 5 minutes longer. Cool slightly. Combine all ingredients and mix well. Spread mixture evenly in a sprayed 9 X 11 pan (lasagna-sized). Bake for 45 minutes, until golden and firm.
You don't , you know. Need a recipe. You need a theory of kugel. and knowledge of what you and your family like, (i.e., do you like it sweet or savory? peppery? oniony?) and what you wish to avoid (i.e., mayo, excessive fats...)
A kugel is vegetables, noodles, or a blend thereof bound together with eggs, seasoned and baked. You need enough oil (chicken fat, butter, olive oil or egg yolks) to keep it moist. You know what you like and what the classic ingredients are. Now go forth and innovate until you create kugels the way you like them!