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Potato Kugel with Caramelized Onions and Broccoli
Passover Potato Kugel with Caramelized Onions and Broccoli. This is a delicious vegetarian side dish for Passover or for any meal- great any night of the week.
Ingredients
- 1 cup vegetable oil
- 5 pounds peeled and shredded potatoes
- 2 pounds broccoli florets
- 4 large yellow onions, 2 thinly sliced and 2 chopped
- 1 tablespoon fresh parsley
- 1 tablespoon kosher salt
- 1/3 cup potato starch
- 1/2 teaspoon freshly ground black pepper
- 5 large eggs, beaten
- 2 large egg yolks, beaten
- 1/2 cup olive oil
- 1 cup boiling water
Methods/steps
- Preheat the oven to 400°. In a medium frying pan, heat the vegetable oil and add the broccoli, onions, and parsley. Sautee until onions are caramelized. Reserve the onion oil.
- Peel and finely shred potatoes. Sqeeze out as much liquid as possible from the potatoes and transfer them to a large bowl as you go. Add the salt, potato starch, black pepper and stir well. Stir in the whole eggs, egg yolks, olive oil, and boiling water, then stir in the majority of sauteed onions and broccoli (set aside about a cup of the sauteed mixture).
- Add 2 tablespoons of the onion oil to two 8-by-11 1/2-inch baking dishes and heat until smoking. Fill the entire pan with the potato mixture and add a layer of onions and broccoli on the top.
- Transfer the potato kugels to the oven and bake for 20 minutes. Lower the temperature to 350° and bake the kugels for another 40-50 minutes, until deep golden brown and crisp on the sides.
- Let the potato kugels stand for 20 minutes before cutting into squares and serving. Enjoy!
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