Potato & Celeriac Kugel Recipe

Introduction

This Potato & Celeriac Kugel is a comforting and flavorful baked dish, perfect for a cozy meal. Combining grated starchy potatoes and celeriac with caramelized onions creates a beautiful balance of textures and savory notes.

Ingredients

• 6 tbsp rapeseed oil, plus extra for the dish
• 2 medium onions, chopped
• 450g starchy potatoes, grated
• 450g celeriac, trimmed, peeled and grated
• 1 egg, lightly beaten
• 2 tbsp finely chopped parsley, plus a little extra to serve
• 1 tsp salt
• Black pepper, to taste
• 1 tbsp water

Instructions

1. Step 1: Preheat your oven to 200°C (180°C fan) or gas mark 6. Lightly oil a 25 x 20cm baking dish or roasting tin to prevent sticking.
2. Step 2: Heat 2 tablespoons of rapeseed oil in a large frying pan over medium heat. Add the chopped onions and fry them gently for about 10 minutes until they become soft and lightly golden. Remove from the pan and set aside.
3. Step 3: Place the grated potatoes and celeriac into a large microwave-safe bowl. Add 1 tablespoon of water and cook on high for 1 minute to soften. Alternatively, steam the vegetables for 2-3 minutes using a tiered steamer.
4. Step 4: Drain any excess moisture from the cooked vegetables thoroughly. In a large mixing bowl, combine the drained potato and celeriac with the fried onions, 3 tablespoons of rapeseed oil, the beaten egg, chopped parsley, salt, and black pepper. Stir well until evenly mixed.
5. Step 5: Spoon the mixture into the prepared baking dish, pressing down gently to compact it. Brush the remaining tablespoon of oil over the top for a crispy finish.
6. Step 6: Bake in the preheated oven for 45 minutes to 1 hour, or until the top is golden brown and crisp, and the center is soft. Once baked, sprinkle a little extra chopped parsley over the kugel before serving.

Tips & Variations

• For extra flavor, add a pinch of nutmeg or smoked paprika to the vegetable mixture before baking.
• You can substitute rapeseed oil with olive oil or melted butter for a different taste.
• Grate the vegetables using a food processor to save time and ensure even shredding.
• Serve the kugel with a dollop of sour cream or a fresh green salad for a complete meal.

Storage

Store any leftover kugel in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the oven at 180°C (160°C fan) for about 15-20 minutes until heated through and crispy again on top. Avoid microwaving to keep the texture crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the kugel ahead of time?

Yes, you can prepare the mixture in advance and refrigerate it for a few hours or overnight before baking. Just bring it to room temperature before putting it in the oven.

Can I use other root vegetables instead of celeriac?

Absolutely. Parsnip or carrot can be used as alternatives, but keep in mind they have different moisture levels and sweetness, which may slightly alter the texture and flavor.

Potato & Celeriac Kugel Recipe

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★★★★★

4.9 from 93 reviews

This Potato & Celeriac Kugel is a deliciously comforting baked vegetable dish featuring grated potatoes and celeriac combined with fried onions, parsley, and a touch of egg to bind. Baked until golden and crisp on the outside with a soft, flavorful center, this kugel makes a perfect side or vegetarian main dish with its wonderful texture and subtle savory flavors.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Jewish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 2 medium onions, chopped
• 450g starchy potatoes, grated
• 450g celeriac, trimmed, peeled and grated

Other Ingredients

• 6 tbsp rapeseed oil, plus extra for the dish
• 1 egg, lightly beaten
• 2 tbsp finely chopped parsley, plus a little extra to serve
• 1 tbsp water
• 1 tsp salt
• Black pepper, to taste

Instructions

1. Preheat and prepare the dish: Heat the oven to 200C/180C fan/gas 6 and lightly oil a 25 x 20cm baking dish or roasting tin to prevent sticking.
2. Cook the onions: Heat 2 tablespoons of rapeseed oil in a large frying pan over medium heat. Fry the chopped onions for about 10 minutes until they turn lightly golden and soft, then remove from the pan and set aside.
3. Cook the grated vegetables: Place the grated potato and celeriac in a large microwaveable bowl. Add 1 tablespoon of water and microwave on high for 1 minute, or alternatively steam the vegetables for 2-3 minutes using a tiered steamer to slightly soften them.
4. Drain excess moisture and combine ingredients: Drain any excess moisture from the cooked vegetables. Add the fried onions, 3 tablespoons of rapeseed oil, the beaten egg, and 2 tablespoons of finely chopped parsley. Season with 1 teaspoon of salt and black pepper to taste. Mix thoroughly to combine all ingredients evenly.
5. Transfer mixture and prepare for baking: Spoon the combined mixture into the prepared baking dish, pressing down lightly to compact the vegetables. Brush the remaining 1 tablespoon of rapeseed oil over the top of the mixture to help achieve a golden, crispy crust.
6. Bake the kugel: Bake in the preheated oven for 45 minutes to 1 hour until the top is golden brown and crisp, and the center is soft and cooked through.
7. Serve: Remove from the oven and sprinkle with a little extra chopped parsley before serving for a fresh finish.

Notes

• Make sure to drain excess moisture from the grated vegetables to avoid a soggy kugel.
• Using rapeseed oil keeps the dish light but you may substitute with a neutral oil like canola or sunflower oil if preferred.
• For a vegan version, omit the egg or replace it with a flax egg.
• Check the dish after 45 minutes to avoid overcooking and adjust baking time depending on your oven.
• The dish pairs well with a dollop of sour cream or a fresh salad for a balanced meal.

Keywords: potato kugel, celeriac kugel, baked vegetable dish, Jewish cuisine, vegetarian side dish