Potato & Celeriac Kugel Recipe
Introduction
Potato and celeriac kugel is a comforting, golden-baked dish perfect for family meals. Combining tender starchy potatoes and fragrant celeriac with caramelized onions, it offers a delicious twist on a classic kugel. This recipe is simple to prepare and yields a crispy, soft-centered bake.
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). Lightly oil a 25 x 20cm baking dish or roasting tin to prevent sticking.
- Step 2: 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 soft and lightly golden. Remove from the pan and set aside.
- 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 2-3 minutes to soften.
- Step 4: Drain any excess moisture from the vegetables thoroughly. Return to the bowl and add the fried onions, 3 tablespoons of rapeseed oil, the beaten egg, chopped parsley, salt, and black pepper. Stir well to combine all ingredients evenly.
- Step 5: Spoon the mixture into the prepared baking dish and press down lightly to compact the vegetables. Brush the remaining tablespoon of oil over the top to encourage browning.
- 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 sprinkle a little extra fresh parsley on top before serving.
Tips & Variations
- For extra flavor, try adding a pinch of nutmeg or smoked paprika to the mixture.
- You can substitute rapeseed oil with olive oil or melted butter for a richer taste.
- If you prefer a firmer kugel, reduce the cooking time slightly or press the mixture more firmly before baking.
Storage
Store the kugel in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a preheated oven at 180°C (160°C fan) for 10-15 minutes until heated through and the top is crisp again. It can also be reheated in a microwave but will lose some crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the kugel in advance?
Yes, you can assemble the kugel and refrigerate it for a few hours before baking. Just cover the dish with cling film or foil and bake as directed, possibly adding a few extra minutes to the cooking time if cold from the fridge.
Is it possible to make this recipe vegan?
To make a vegan version, replace the beaten egg with a flax or chia egg (1 tbsp ground flaxseed or chia seeds mixed with 3 tbsp water) and use plant-based oil as indicated. The texture will be slightly different but still delicious.
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Potato & Celeriac Kugel Recipe
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting and crispy Potato & Celeriac Kugel that blends grated starchy potatoes and celeriac with golden fried onions, baked to perfection until the top is golden and crisp. This dish is a flavorful, hearty side that’s ideal for any occasion.
Ingredients
Vegetables
- 2 medium onions, chopped
- 450g starchy potatoes, grated
- 450g celeriac, trimmed, peeled and grated
Other Ingredients
- 6 tbsp rapeseed oil, plus extra for greasing the dish
- 1 egg, lightly beaten
- 2 tbsp finely chopped parsley, plus extra to serve
- 1 tbsp water
- 1 tsp salt
- Black pepper, to taste
Instructions
- Preheat and Prepare Dish: Heat your oven to 200°C (180°C fan/gas mark 6). Lightly oil a 25 x 20 cm baking dish or roasting tin with rapeseed oil to prevent sticking.
- Fry Onions: Heat 2 tbsp rapeseed oil in a large frying pan over medium heat. Add chopped onions and fry gently for about 10 minutes until they are soft and lightly golden. Remove onions from the pan and set aside.
- Cook Vegetables: Place the grated potatoes and celeriac in a large microwaveable bowl. Add 1 tablespoon of water for moisture and cook on high power for 1 minute. Alternatively, steam the grated vegetables in a tiered steamer for 2-3 minutes until slightly softened.
- Drain and Mix Ingredients: Drain any excess moisture from the cooked vegetables. Add the fried onions, 3 tablespoons of rapeseed oil, the lightly beaten egg, chopped parsley, 1 teaspoon salt, and freshly ground black pepper. Mix thoroughly until all ingredients are evenly combined.
- Assemble the Kugel: Spoon the mixture into the prepared baking dish. Press down lightly to compact the vegetables for even cooking. Brush the remaining 1 tablespoon of rapeseed oil over the top for a crispy finish.
- Bake the Kugel: Place the dish in the preheated oven and bake for 45 minutes to 1 hour. Bake until the top is golden brown and crisp, and the center is soft and cooked through.
- Serve: Remove the kugel from the oven and scatter some extra chopped parsley on top for garnish. Serve warm as a delicious side dish.
Notes
- You can steam the vegetables instead of microwaving if preferred; just ensure they are slightly softened before mixing.
- Rapeseed oil is chosen for its mild flavor and high smoke point, but you can substitute with vegetable or sunflower oil if desired.
- Pressing the mixture into the baking dish helps create a nicely compacted kugel that holds together well after baking.
- Allow the kugel to cool slightly before slicing to help it retain shape.
- This kugel can be served as a side dish with meats or enjoyed on its own as a vegetarian option.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: Jewish
Keywords: potato kugel, celeriac kugel, baked kugel, Jewish side dish, vegetarian kugel, crispy potato bake, holiday side dish
