The combination of toasted walnuts, sour orange juice, and zest, and Brussels sprouts is one of my favorite ways to cook them.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 12 |
| Yield: | 1 9-inch kugel |
Ingredients
- 6 tablespoons shortening
- 1 cup chopped onions
- 1 cup diced celery
- 3 ½ cups matzo farfel
- 1 ¼ cups water
- 10 ounces chicken broth
- 2 large eggs
- 2 tablespoons ground paprika
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Generously grease a 9-inch square baking pan.
- Melt shortening in a skillet over medium heat. Add onions and celery and saute until soft, about 5 minutes. Add matzo farfel and toast lightly, about 2 minutes.
- Whisk water, chicken broth, eggs, paprika, salt, and pepper together in a bowl. Add to the matzo mixture and stir until well combined. Transfer to the prepared pan.
- Bake in the preheated oven until brown and firm, 35 to 45 minutes.
Nutrition Facts
| Calories | 215 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 333 mg |
| Sugars | 2 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |