Print

Potato & Celeriac Kugel Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/potato-and-celeriac-kugel-recipe/