Last Shabbos, we hosted my brother-in-law and sister-in-law and niece for Shabbos. We always look forward to their visits. Yisroel and Chana are some of my favorite guests, so helpful and appreciative.
We had a wonderful Shabbos, sharing divrei torah (words of Torah) and my father-in-law’s a’h favorite zemiros (Shabbos melodies) at our Shabbos table. Don and his brother entertained us as they shared uproarious accounts of their childhood antics. Chana regaled us with side-splitting stories, as Devora Brocha, their beautiful daughter kaH, acted out these anecdotes.
Since we only arranged to spend Shabbos together late Thursday afternoon, Chana offered to prepare and bring her delicious broccoli kugel. That was an offer that was hard to refuse because I love Chana’s cooking and I am always happy to serve one more, delicious dish.
It did not disappoint. This broccoli kugel is flavorful with excellent texture. Its creaminess and depth of flavor are perfect. Best of all, it is gluten-free and low in carbs. Thanks, Chana!
1 bag (24 oz) chopped broccoli, steamed for 10 minutes (see Kosher notes)
1 large onion and 2 cloves garlic, sautéed
1 1/2 heaping teaspoons mayonnaise
1/2 heaping teaspoon chicken soup mix or consomme
3/4 teaspoon salt
dash of black pepper
Preheat oven 400 degrees F. Combine all ingredients and pour into a 9″ round pan. Bake for 40-50 minutes, until golden brown on top.
Kosher laws disallow the eating of any whole insects and therefore broccoli requires a process of soaking, rinsing and in some cases, pureeing, unless purchased with a reputable kosher hashgacha (certification). Kashrut authorities differ on the proper checking of broccoli. This blog was not designed to be your kosher authority, so please consult your local rabbinic authority regarding using and preparing broccoli.
I eliminate the consomme and just increase the salt and pepper slightly.