Tuesday, 6 November 2012

Broccoli Kugel

This has been a very popular dish around here this broccoli season. And why not? It's light but filling, and easy to put together, if admittedly not super fast, although most of the time is spent baking it. The leftovers keep very well, and it reheats fine in either the oven or the microwave although it's perfectly nice at room temperature too. Serve it for brunch, lunch, or dinner - heck, I would eat it for breakfast. 

The veggies should be chopped fairly finely and the noodles should be broken into somewhat short lengths, of 3" or so. This helps everything mix up evenly and meld into a well-balanced whole. You can use regular or whole wheat noodles, as long as they are on the fine side. I haven't tried it with fine rice vermicelli yet, but it's on my to-try list. I don't see why it wouldn't work. Also when I say discard the broccoli stems, I mean use them somewhere else.

4 to 8 servings
1 hour 15 minutes to 1 hour 30 minutes - 30 minutes prep time, 15 minutes rest time

1 large or 2 medium onions
2 stalks of celery
1 large carrot
3 to 4 cloves of garlic
2 heads (1 bunch) broccoli

1 tablespoon mild vegetable oil
1/2 teaspoon salt
1 teaspoon rubbed basil
1 teaspoon rubbed oregano OR savory
250 grams (1/2 pound) vermicelli, capellini or spaghettini
4 large eggs
2 cups cottage cheese
1 cup sour cream or yogurt
100 grams (4 ounces) old Cheddar cheese, grated

Peel and chop the onions. Wash, trim and chop the celery. Peel and grate the carrot. (These three can be put aside together until wanted.) Peel and mince the garlic.  Wash the broccoli. Cut off the stems, and discard. Chop the florets and tender upper stems quite finely. Butter 2 9" pie plates or a 9" x 13" baking pan and set them (it) aside.

Put on a large pot of salted water to boil. Preheat the oven to 350°F.

Heat the oil in a large skillet, and cook the onions, celery and carrot in it until softened and reduced in volume. Add the garlic and seasonings, and mix in well, cooking for another minute or two. Remove the vegetables to a mixing bowl.

When the water boils, add the broccoli and cook for 2 to 4 minutes, depending on cooking time for the pasta - the broccoli should be just tender at the end of both cooking times, about 5 minutes in total. Add the broken up pasta and cook for HALF the recommended time on the package - this may be as little as ONE minute, but will likely be 2 or 3 minutes. Drain well, and mix with the vegetables in the mixing bowl.

Mix the cottage cheese, sour cream or yogurt, and the eggs into the vegetables and pasta, and transfer the mixture to the prepared baking pan(s), spreading it out evenly and pressing down slightly. Top with the grated Cheddar.

Bake for 30 to 45 minutes, until firm. Let rest for 10 to 15 minutes before serving, or let it set completely and serve at room temperature.

1 comment:

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