Potato & Celeriac Kugel Recipe

Introduction

This Potato & Celeriac Kugel is a comforting, golden-brown baked dish perfect for any meal. Combining grated potatoes, celeriac, and sautéed onions, it offers a wonderful texture with a crispy top and soft center. Simple to prepare, it’s a delicious way to enjoy root vegetables with fresh parsley and a hint of egg to bind.

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/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 cook for about 10 minutes until they become soft and lightly golden. Remove from heat and set aside.
3. Step 3: Place the grated potato and celeriac in a large microwave-safe bowl. Add 1 tablespoon of water and microwave on high for 1 minute, or alternatively, steam the vegetables in a tiered steamer for 2 to 3 minutes to soften slightly.
4. Step 4: Drain any excess moisture from the grated vegetables. Add the cooked onions, 3 tablespoons of rapeseed oil, the beaten egg, chopped parsley, salt, and black pepper. Stir everything together until well combined.
5. Step 5: Spoon the mixture into the prepared baking dish, pressing down gently to compact the vegetables evenly. Brush the remaining tablespoon of rapeseed oil over the top to help it crisp during baking.
6. Step 6: Bake in the oven for 45 minutes to 1 hour, until the top is golden brown and crisp while the center remains soft. Sprinkle with a little extra parsley before serving for a fresh finish.

Tips & Variations

• Use starchy potatoes like Russets for the best texture—waxy potatoes can make the kugel too dense.
• Try adding a pinch of nutmeg or garlic powder for extra warmth and flavor.
• For a richer dish, swap rapeseed oil for melted butter or olive oil.
• If you prefer a vegetarian option, simply omit the egg and use a flaxseed egg substitute to bind the mixture.

Storage

Store leftover kugel in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through and the top is crisp again, about 10-15 minutes. Avoid microwaving to maintain the crisp texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the kugel mixture in advance?

Yes, you can prepare the mixture a few hours ahead and keep it covered in the fridge before baking. Just give it a good stir and press it into the dish before baking as usual.

What can I serve with Potato & Celeriac Kugel?

This kugel pairs well with roasted meats, a fresh salad, or even alongside a hearty soup. It also works beautifully as a vegetarian main with some steamed greens or a dollop of sour cream.

Potato & Celeriac Kugel Recipe

---

★★★★★

4.5 from 93 reviews

• Author: Sophie
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

A delicious and comforting Potato & Celeriac Kugel featuring grated starchy potatoes and celeriac combined with golden fried onions, baked to a crisp golden top. This vegetarian dish is perfect as a hearty side for any meal and is enriched with fresh parsley for a burst of herbal freshness.

---

Ingredients

Scale 1x2x3x

Vegetables & Herbs

• 2 medium onions, chopped
• 450g starchy potatoes, grated
• 450g celeriac, trimmed, peeled and grated
• 2 tbsp finely chopped parsley, plus extra to serve

Other Ingredients

• 6 tbsp rapeseed oil, plus extra for greasing the dish
• 1 egg, lightly beaten
• 1 tbsp water (for steaming vegetables)
• 1 tsp salt
• Black pepper, to taste

---

Instructions

1. Preheat and prepare baking 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. Fry onions: Heat 2 tablespoons of rapeseed oil in a large frying pan over medium heat. Add the chopped onions and fry gently for about 10 minutes until they are lightly golden and soft. Remove from heat and set aside.
3. Cook grated vegetables: Place the grated potatoes and celeriac into a large microwaveable bowl. Add a tablespoon of water and cook on high for 1 minute in the microwave, or alternatively steam them for 2-3 minutes in a tiered steamer until slightly softened.
4. Drain excess moisture and combine ingredients: Drain off any moisture from the cooked vegetables carefully. Add the fried onions, 3 tablespoons rapeseed oil, beaten egg, chopped parsley, salt, and black pepper. Stir well to fully combine all ingredients.
5. Assemble the kugel: Spoon the vegetable mixture into the prepared baking dish, pressing down lightly to compact the vegetables. Brush the remaining tablespoon of rapeseed oil evenly over the top to help create a crispy crust.
6. Bake: 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 and cooked through.
7. Garnish and serve: Once baked, sprinkle with additional fresh parsley for garnish and serve warm as a savory side dish.

Notes

• Make sure to drain the vegetables well after cooking to avoid a soggy kugel.
• You can steam the vegetables instead of microwaving if preferred.
• Use starchy potatoes such as Russet or Maris Piper for the best texture.
• This dish can be served hot or at room temperature.
• To make it gluten-free, confirm that all ingredients including oil are certified gluten-free.
• Leftovers keep well refrigerated for up to 2 days and can be reheated in the oven.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Side Dish
• Method: Baking
• Cuisine: Jewish Eastern European

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