Name: Potato & Celeriac Kugel Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Jewish
Ingredients: 2 medium onions, chopped; 450g starchy potatoes, grated; 450g celeriac, trimmed, peeled and grated; 2 tbsp finely chopped parsley, plus a little extra to serve; 6 tbsp rapeseed oil, plus extra for greasing the dish; 1 egg, lightly beaten; 1 tsp salt; Black pepper, to season; 1 tbsp water (for microwaving vegetables)

Jump to Recipe

Introduction

Potato & celeriac kugel is a comforting and flavorful baked dish that combines starchy potatoes and earthy celeriac. Crispy on the outside and soft inside, it makes a perfect side or vegetarian main.

A white square baking dish contains a baked casserole with a golden-brown crust on top that looks slightly crispy and textured with small bits of green herbs scattered throughout. The top layer is uneven with visible browning in some spots, showing a mixture of grated ingredients. One corner of the casserole is scooped out, revealing a moist, lighter inside layer with soft shredded pieces underneath the crust. The dish rests on a white marbled surface, next to a silver spoon with a wooden handle that has some casserole residue. A crumpled pale green cloth is placed next to the baking dish. 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

Instructions

Step 1: Heat the oven to 200°C (180°C fan/gas mark 6) and lightly oil a 25 x 20cm baking dish or roasting tin.
Step 2: Heat 2 tbsp of rapeseed oil in a large frying pan over medium heat. Fry the chopped onions until they are soft and lightly golden, about 10 minutes. Remove from the pan and set aside.
Step 3: Place the grated potatoes and celeriac in a large microwaveable bowl. Add 1 tablespoon of water and cook on high for 1 minute, or alternatively, steam them in a tiered steamer for 2-3 minutes.
Step 4: Drain off any excess moisture from the vegetables, then add the fried onions, 3 tbsp rapeseed oil, the beaten egg, chopped parsley, salt, and black pepper. Stir well to combine.
Step 5: Spoon the mixture into the prepared baking dish, pressing down lightly to compact it. Brush the remaining tablespoon of oil over the top.
Step 6: Bake for 45 minutes to 1 hour, until the top is golden brown and crisp and the center is soft. Scatter a little extra parsley on top to serve.

Tips & Variations

For a richer flavor, try substituting some of the rapeseed oil with melted butter.
Add a pinch of nutmeg or smoked paprika to the mixture for a warm or smoky twist.
Use a mandoline to grate the vegetables evenly and save time.
Serve with sour cream or a dollop of yogurt for extra creaminess.

Storage

Store leftover kugel in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 180°C (160°C fan) until warmed through to maintain crispiness. Avoid microwaving to keep the texture crisp on top.

How to Serve

The image shows a white rectangular baking dish filled with a golden-brown rice casserole that has been partially eaten from the top left corner. The casserole has a crispy and browned surface mixed with small green herb bits and shredded textures throughout. The interior layers visible where the portion is missing show moist, lightly cooked rice with softer textures under the top crust. The baking dish is placed on a white marbled surface with a light blue cloth partially draped under the dish’s handle and a metal spoon with a wooden handle resting on the right side, containing a small amount of casserole. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this kugel without an oven?

While the oven is ideal for crisping the top, you can cook the kugel in a covered skillet over low heat, pressing it down and flipping it carefully to brown both sides. However, the texture will be different and less crisp on top.

Can I prepare the vegetables in advance?

Yes, you can grate the potatoes and celeriac a few hours ahead. To prevent browning, place them in cold water until ready to use, then drain well before proceeding with the recipe.