It's one of the busiest times of the year. Whenever chag comes around, I'm busy balancing an extra load of freelance work, plus all the ideas I have for my own page and website. I did what so many food bloggers did this year and put up a poll on my Instagram stories. So many of you wanted sides recipes! With the abundance of meals coming, I decided to make this a more loaded post, with 3 gluten free kugels. One of them is my potato kugel recipe which is already on the blog, and the other two are butternut squash kugel and broccoli kugel. All easy to prepare and delicious to eat!
Potato kugel
It's a Shabbos staple, and of course perfect for Pesach. I love to make mine in a "overnight" version where the crust on top gets so dark, it's almost black, and the inside is a beautiful dark brown. You can also use this recipe as a regular kugel recipe, just skip the overnight part!
It's a very simple recipe, that's based on quality ingredients and the technique, so please try to follow it exactly!
The Best Overnight Potato Kugel
Equipment
- Food processor
Ingredients
- 8 medium yukon gold potatoes approximately 2.10 lbs, peeled
- 1 large onion
- 1 cup water
- 1 cup extra virgin olive oil
- 7 large eggs
- 1 tablespoon kosher salt
Instructions
- Grate the peeled potatoes and onions with the grater blade.
- Remove the mixture and transfer to a large bowl. Fit the food processor with the S blade. (Alternatively process on speed 8 with the Braun) Transfer the mixture back to the food processor.
- Pulse for about 1 minute. Transfer the mixture back to the bowl.
- Process the remaining ingredients for 1-2 minutes.
- Combine the liquid with the potato mixture in the bowl, and mix well.
- Transfer to a pan and bake on 425 F for 1 hour and 30 minutes.
- Lower the oven temperature to 200F. Cover the foil pan with a sheet of foil and a foil pan lid.
- Bake for 8 hours.
Butternut Squash Kugel with Maple Nut Crumb
Second up on the gluten free kugels list is this butternut squash kugel. I confess, this is a little more like a souffle then a kugel per say, because it's so light and fluffy! I'm usually not a huge fan of sweet kugels for sides, but this one is just too good to resist. Don't worry though it's not too sweet. It'll go just perfectly with chicken, meat, and whatever other delicious mains you'll be serving up!
Butternut Squash Kugel with Maple Nut Crumb
Ingredients
Butternut squash kugel
- 24 oz frozen butternut squash cubes cooked and mashed
- ½ cup potato starch
- 2 eggs
- ½ cup oil
- ½ teaspoon ground cinnamon
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
Maple nut crumb
- ¾ c ground pecans may sub for walnuts
- 1 ½ tbsp sugar
- 3 tablespoon pure maple syrup
- 2 teaspoon oil
- ½ cup potato starch or more as needed
Instructions
To make the kugel:
- Preheat oven to 350F. Spray a 9" round or oval pan with cooking spray. Put the mashed squash in a bowl, and let it cool slightly. Using a sifter, sift the potato starch over the squash to eliminate any lumps.
- Add in the eggs, oil, cinnamon, brown sugar, and vanilla.
- Mix and transfer to the bowl of a food processor fitted with the "S" blade. Blend for a few seconds until the mixture is light in color. Pour into the greased baking dish and top with the crumbs. Bake for 30-4o minutes, until the edges and crumbs are golden. Serve warm or at room temperature.
To make the crumbs:
- Combine the ingredients in a bowl and using a fork or your fingers, form crumbs. Add more potato starch as needed, 1 teaspoon at a time until you've reached the desired crumb consistency.
Basic Broccoli Kugel
This no frills recipe is just pure creamy broccoli goodness! I like to blanch the frozen broccoli in boiling water so it's a beautifully appetizing bright green color. You could skip that part and just defrost the bag instead.
Basic Broccoli Kugel
Ingredients
- 1 24 oz bag of broccoli florets
- 3 eggs
- ¾ cup light mayonnaise
- 1 ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 375 F.
- Blanch broccoli in a pot of boiling water for 3 minutes. Alternatively, you can just thaw the bag and strain the excess liquid.
- Pour the florets into a food processor fitted with the "S" blade. Blend for a few seconds until it reaches a chunky consistency.
- Transfer the broccoli to a large bowl and add eggs, mayo and seasoning.
- Pour into a greased 9" round pan and bake for 1 hour.
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Equipment:
I use a food processor like this one for all of my Pesach kugels. It's perfect if your looking for something a little less expensive for this one week of the year!
You can bake any of these gluten free kugels in these little foil pans and serve as individual portions! Note: adjust baking time as needed.
Storing
All 3 kugels can last in the fridge for up to 4 days or wrapped tightly and frozen for up to 1 month.
More Passover sides
Maple Facon Roasted Brussel Sprouts
Feel free to leave any questions, comments, or feedback below!
Happy Pesach prep!
