Broccoli-Potato Kugel
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INGREDIENTS
INSTRUCTIONS
Heres a recipe I found tucked in bewtween the pages of Joan Nathans "Jewish Holiday Kitchen" ; I must have scribbled it down last Pesach so as not to forget. The measurements are very flexible! Peel potatoes and cut in half. Boil until almost soft enough to mash. Add broccoli florets and boil until somewhat soft. Drain everything and mash well. Add milk and mix well. It will be somewhat soupy. Add beaten eggs and matzo. Place in a greased casserole dish, top with grated cheese, and bake 1 hour at 350 degrees. Posted to JEWISH-FOOD digest by Melisa Crosby & Will Underwood
NOTES
Nutrition
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| Serving Size: 1 Serving (1918g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 1955 | ||
| Calories from Fat: 691 (35%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 76.7g | 102 % | |
| Saturated Fat 24.3g | 121 % | |
| Monounsaturated Fat 28.9g | ||
| Polyunsanturated Fat 10.8g | ||
| Cholesterol 3177.4mg | 978 % | |
| Sodium 1296.5mg | 45 % | |
| Potassium 5757mg | 152 % | |
| Total Carbohydrate 202g | 59 % | |
| Dietary Fiber 24.4g | 97 % | |
| Sugars, other 177.7g | ||
| Protein 118.7g | 170 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1955
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