By the time the three weeks rolls around, you, I no longer want to see bags of leftover Pesach (Passover) products.
Even if the bags are sealed. And, especially if they have been flattened.
As I’m always trying to upcycle, the bag of Pesach potato sticks offered a new challenge. I needed a way to use them in a way that would enhance my Shabbos menu.
Enter broccoli kugel. We were hosting a mostly women’s Shabbos with two of my favorite of Leah’s friends joining us for Shabbos. And, when that happens, we try to offer lots of vegetarian menu choices.
And, the gears started turning. What if…I just used the potato sticks as a simple and crunchy topping to a broccoli kugel? And this recipe was born.
My guests approved this simple, delicious and crunchy kugel for your viewing and tasting pleasure.
I’m sure you will love this recipe for its simplicity, texture and taste.
1 bag (24 oz) chopped broccoli (see kosher notes)
1 large onion, sautéed
1 tablespoon mayonnaise
1/4 cup oil
1/2 cup seltzer
1 1/3 teaspoon salt
dash of black pepper
1/2 cup crushed potato sticks or chips
Steam broccoli in microwave until soft. Preheat oven 425 degrees F. Combine all ingredients except potato sand pour into a 9″ round pie dish. Crush potato sticks and sprinkle on top. Bake for 35-45 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.