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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
