Name: Potato & Celeriac Kugel Recipe
Prep time: 20 min
Cook time: PT-491110H46M38S
Total time: PT-491110H46M38S
Cuisine: Jewish
Ingredients: 2 medium onions, chopped; 450g starchy potatoes, grated; 450g celeriac, trimmed, peeled and grated; 2 tbsp finely chopped parsley, plus extra to serve; 6 tbsp rapeseed oil, plus extra for the dish; 1 egg, lightly beaten; 1 tsp salt; Black pepper, to taste; 1 tbsp water

Jump to Recipe

Introduction

This Potato & Celeriac Kugel is a deliciously golden and crispy baked vegetable dish that combines the earthiness of celeriac with the comforting texture of potatoes. Perfect as a side or a light main, it’s packed with flavor and has a lovely fresh parsley finish.

A white rectangular baking dish contains a golden brown casserole with a crispy top layer made of shredded browned potatoes mixed with small green herbs. The casserole appears to have two visible layers: the top is a crunchy, textured mix of browned potatoes and herbs, while underneath is a moist and soft potato layer that looks cooked but more tender. Part of the casserole is scooped out from the top left corner, revealing the softer layer beneath. The dish is placed on a white marbled surface with a light blue cloth casually draped beside it and a metal spoon with a wooden handle resting on the right side of the dish, holding some remnants of the food. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 200°C (180°C fan/gas mark 6) and lightly oil a 25 x 20 cm baking dish or roasting tin.
Step 2: Heat 2 tablespoons of rapeseed oil in a large frying pan over medium heat. Add the chopped onions and fry gently until they become soft and lightly golden, about 10 minutes. Remove from the heat and set aside.
Step 3: Place the grated potato and celeriac in a large microwave-safe bowl. Add a tablespoon of water and microwave on high for 1 minute, or alternatively, steam them in a tiered steamer for 2-3 minutes until just tender.
Step 4: Drain any excess moisture from the cooked vegetables thoroughly. Return them to the bowl and add the fried onions, 3 tablespoons of rapeseed oil, the beaten egg, chopped parsley, salt, and black pepper. Mix well to combine all ingredients evenly.
Step 5: Spoon the mixture into the prepared baking dish, pressing it down lightly to compact the vegetables. Brush the remaining tablespoon of oil over the top to help develop a crisp crust.
Step 6: Bake in the preheated oven for 45 minutes to 1 hour, until the top is golden brown and crisp while the center remains soft.
Step 7: Remove from the oven and scatter a little extra chopped parsley over the top before serving for a fresh finish.

Tips & Variations

For extra flavor, try adding a teaspoon of smoked paprika or a pinch of nutmeg to the vegetable mixture before baking.
You can substitute rapeseed oil with olive oil or melted butter for a richer taste.
To keep the kugel gluten-free, ensure all ingredients are fresh and uncontaminated.
If you prefer a firmer kugel, reduce the egg to half or add a tablespoon of flour or breadcrumbs to bind it more tightly.

Storage

Allow the kugel to cool completely before covering and storing it in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (160°C fan) until warmed through and crispy again, or microwave for a quicker option, though the crust may soften.

How to Serve

A white rectangular baking dish filled with a golden brown potato casserole, showing a crispy, browned top layer scattered with herbs. The casserole is about two layers deep: a top crunchy layer of baked shredded potatoes with browned spots and visible green herbs, and a softer, lighter inner layer of cooked shredded potatoes that have been scooped out from the corner. The dish sits on a white marbled surface with a soft green cloth draped partly underneath. To the right of the dish, a silver serving spoon with a wooden handle rests on the surface, containing small bits of the casserole. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the kugel ahead of time?

Yes, you can prepare the mixture and assemble the kugel a few hours ahead. Keep it covered in the fridge and bake just before serving for the best texture.

Can I freeze the kugel?

While freezing is possible, the texture may suffer slightly. It’s best to freeze individual portions wrapped tightly and consume within 1 month. Reheat thoroughly before eating.