Make the kugel the day before, but bake it only 35 minutes covered (until it reaches an internal temperature of 160F). Let it cool, cover and refrigerate. To re-heat, bring the kugel to room temperature and bake, uncovered, until heated through, about 20 minutes. If it seems dry as it bakes, drizzle with a little additional broth and cover.
Artichoke, Caramelized Onion and Parsley Kugel
2 tablespoons extra virgin olive oil
4 cups chopped onion
1 teaspoon dried thyme
1 teaspoon salt, divided
16-ounces frozen artichokes, thawed
2 cups parsley, chopped
4 cups matzo farfel
6 large eggs, lightly beaten
1 cup lower sodium vegetable (or chicken) broth
- Coat an 11 x 7 baking dish with cooking spray and preheat the oven to 350 degrees.
- Heat the oil in a large skillet over medium heat. Add the onions, thyme, and 1/2 teaspoon of the salt. Cook, stirring occasionally, until the onions are deeply golden, about 23-25 minutes. (May be done up to a day ahead and kept refrigerated).
- Meanwhile, combine the artichokes, parsley, farfel, and remaining 1/2 teaspoon salt in a large bowl. Stir in the eggs, broth and onions. Transfer to the prepared baking dish and cover with foil and bake 30 minutes. Uncover and bake another 20 minutes or until firm but not completely dry in the center.
Makes 8 servings
Nutritional analysis per serving: 271 calories, 10 g protein, 42 g carbohydrates, 5 g fiber, 8 g fat, 2 g saturated fat, 445 mg sodium