This attractive and savory kugel layers orange vegetables and broccoli
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!
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 7×11-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.
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