Description
This Potato & Celeriac Kugel is a comforting baked dish combining starchy potatoes and fragrant celeriac with golden fried onions and fresh parsley. Perfectly crispy on top and soft inside, it makes a delicious side or vegetarian main suitable for cozy meals.
Ingredients
Scale
Vegetables
- 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 the dish
- 1 egg, lightly beaten
- 1 tsp salt
- Black pepper, to taste
- 1 tbsp water
Instructions
- Preheat and Prepare 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 during baking.
- Fry Onions: Heat 2 tablespoons of rapeseed oil in a large frying pan over medium heat. Fry the chopped onions until they turn lightly golden and soft, which should take about 10 minutes. Remove from heat and set aside.
- Cook Vegetables: Place the grated potatoes and celeriac in a large microwaveable bowl. Add a tablespoon of water to help steam, and cook on high power for 1 minute. Alternatively, steam the mixture in a tiered steamer for 2-3 minutes. Drain off any excess moisture from the vegetables.
- Combine Ingredients: Add the fried onions, 3 tablespoons of rapeseed oil, the beaten egg, and finely chopped parsley to the drained vegetables. Season with 1 teaspoon of salt and some black pepper. Stir well to combine all ingredients thoroughly.
- Fill and Cook: Spoon the mixture into the prepared baking dish, pressing down lightly to compact the vegetables evenly. Brush the remaining tablespoon of rapeseed oil over the top to promote browning and crispness.
- Bake: Place the baking dish in the preheated oven and bake for 45 minutes to 1 hour, until the top is golden brown and crisp while the center remains soft and cooked through.
- Serve: Remove from the oven and scatter with a little extra chopped parsley to garnish before serving.
Notes
- Ensure to drain excess moisture from the grated vegetables well to avoid sogginess in the kugel.
- Using rapeseed oil helps achieve a light crisp texture while keeping the dish healthy.
- This dish can be served warm or at room temperature, making it ideal for make-ahead meals or holiday gatherings.
- For a vegan option, substitute the egg with a flaxseed or chia seed egg replacer.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispness.
- Prep Time: 20 mins
- Cook Time: 1 hr
- Category: Side Dish
- Method: Baking
- Cuisine: Jewish
Keywords: Potato kugel, Celeriac kugel, Baked vegetable casserole, Jewish side dish, Vegetarian kugel recipe
