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Issue 396: Two-Toned Vegetable Kugel

Brynie Greisman

This attractive and savory kugel layers orange vegetables and broccoli

Wednesday, June 07, 2017


Food and prop styling by Amit Farber
Photography by Daniel Lailah

Even as a newlywed, I always experimented with new recipes. My husband was used to the standard potato/lukshen kugel fare every Shabbos, and quite frankly didn’t know what to do with all my newfangled ideas! Baruch Hashem, over time he came to savor and appreciate the variety of side dishes I enjoy serving. This is a new kugel where I tried incorporating a lot of veggies, color, and good flavor, while going easy on the fat content. I hope you enjoy this as much as we do!



Orange Vegetable Layer
  • 3 small carrots
  • 1 lb (½ kg) pumpkin
  • 3 small sweet potatoes
  • 1 large onion, diced and sautéed in 2 Tbsp oil
  • ¼ cup flour
  • salt and pepper to taste (be generous)
  • pinch of nutmeg
  • ½–1 tsp fresh lemon juice
  • 1 tsp demrara sugar
  • 4 eggs
  • cornflake crumbs, for coating

Broccoli Layer
  • 1 Tbsp oil
  • 1½ Tbsp flour
  • 2½ Tbsp onion soup mix
  • 1/3 cup soy milk
  • 1/3 cup light mayonnaise
  • 3 eggs
  • salt and pepper to taste (be generous)
  • pinch nutmeg
  • 1 tsp fresh lemon juice
  • 1 lb (½ kg) broccoli florets, cooked and drained, or defrosted in the microwave
  • cornflake crumbs, for topping
  • margarine or oil, for drizzling (optional)


For the orange layer, preheat oven to 350°F (180°C). Peel and finely grate all vegetables. Drain well (squeeze out to remove liquid). Place in a large bowl. Add the remaining ingredients and mix together well. Line a 7x11-inch oven-to-tableware dish with parchment paper. Sprinkle generously with cornflake crumbs. Pour vegetable mixture over crumbs. Bake for 20 minutes.

While the orange mixture is baking, prepare the broccoli layer: In a small frying pan, heat the oil and mix together with the flour until smooth, about 1 minute. Place in a large bowl. Add the onion soup mix, soy milk, mayonnaise, and eggs. Whisk all together until smooth. Add seasoning and broccoli (you can cut into smaller pieces), and mix all together well.

Remove kugel pan from oven and gently pour the broccoli mixture on top, leveling it with a spatula. Sprinkle with cornflake crumbs. If desired, top with small pieces of margarine or drizzle a little oil on top. Return to oven and bake for an additional 40 minutes or until set. Allow to cool before cutting.

Note This kugel gets a little watery when freezing. To avoid this, add an additional 1/3–½ cup of flour to the vegetable layer. Also, if you do freeze it, heat up semi-frozen and be sure to heat uncovered for the last half hour.

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