The Eos family is usually pretty lax when it comes to Passover. After a couple of days without chometz, we generally agree that we get the idea and throw in the towel well before the requisite eight days without bread and other leavened foods are up.
This year, with Boy Scientist determined to avoid at least bread (and pasta, cake, cookies, pastry) until the bitter end, Mr. Eos and I don’t feel like we have much choice but to join him on the journey. Considering that I was able to turn up only a single box of gluten-free matzo in the area, Tuesday evening can’t come soon enough for me.
I’m not usually much of a matzo fan to start with. My mom and Boy Scientist can eat it by the boxful, but even in its original wheatful version, it has always struck me as truly the bread of affliction.
Matzo meal, on the other hand, is the stuff of miracles. It’s the basis of matzo balls for the chicken soup. Mr. Eos whips up a magnificent sponge cake with little more than matzo cake meal, potato starch, sugar, and eggs. Crushed matzo turns into matzo farfel—sort of like a stuffing, sautéed up with lots of onions and veggies.
For this year’s Seder I had to get a little creative. Paula Shoyer’s The Kosher Baker was the source of a magnificent matzo-less chocolate almond cake that left even the wheat-eaters agape. It’s definitely making a return appearance as soon as we all recover from the decadence.
And in the place of matzo farfel, I gave this recipe for cauliflower kugel a whirl. So yummy was it, that on Friday I gave it another whirl, this time with broccoli and a few adjustments. It turned out to be equally good, if not better.
Passover Broccoli Kugel
4 cups broccoli florets and thin stalks, chopped (see note)
1 cup chopped shallots (I used shallots–about 6 medium–because that’s what was on hand; a small-to-medium yellow or red onion would also work just fine)
8 oz. mushrooms, rinsed and sliced
1 board gluten-free matzo, pulverized with a rolling pin (I used Yehuda brand; crushed, it came to about ¼ cup)
¼ cup potato starch
2 large eggs
Salt and pepper to taste
- Preheat the oven to 375 degrees.
- Boil the broccoli in lightly salted water until it’s tender. Drain, rinse under cold water, and drain again.
- While the broccoli does its thing, sauté the shallots or onions in a tablespoon or so of olive oil over medium heat. Once the onion is soft, salt it lightly, add the mushrooms, and turn the heat to medium-high or so. Cook, stirring the mushrooms around from time to time, until they are soft.
- In a food processor, blend the broccoli, crushed matzo, potato starch, egg, salt, and pepper until mostly smooth but not pureed. You want some good chunks to remain.
- Oil a small baking dish and pour in the broccoli mixture. Bake, uncovered, for 45 minutes.
- Let stand for a few minutes, then devour.
This would probably be fine as a side for four. We had it as a main dish and it was a bit skimpy for three. It could definitely stand another couple of cups of broccoli. Regardless, next time, I’m doubling for sure!
For the pan, my Corningware says it’s 1.8 liters. I’m guessing a 9” square pan would be more than fine, too.
Because undercooked eggs make me so sick, I tend to overbake anything with eggs to get that “high heat” effect. Something like 30-35 minutes will probably be adequate if eggs are not an issue for you.
Outside of Passover, I’d be tempted to try this with a good shake of nutritional yeast for a hint of cheesiness.
How about you? Do you have a favorite allergy-friendly Passover yummy to share? I’d love to know about it!