Description
A deliciously comforting Potato & Celeriac Kugel featuring grated starchy potatoes and celeriac combined with sautéed onions, baked to a golden crisp top. This traditional Jewish-inspired baked casserole makes a perfect side dish or vegetarian main, enhanced with fresh parsley and lightly seasoned for a flavorful, hearty treat.
Ingredients
Scale
Vegetables
- 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
Other Ingredients
- 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)
Instructions
- Preheat oven and prepare dish: Heat the oven to 200C/180C fan/gas 6. Lightly oil a 25 x 20cm baking dish or roasting tin with rapeseed oil to prevent sticking.
- Sauté onions: Heat 2 tbsp of rapeseed oil in a large frying pan over medium heat. Fry the chopped onions for about 10 minutes until they are lightly golden and soft. Remove the pan from the heat and set the onions aside.
- Partially cook vegetables: Place the grated potatoes and celeriac in a large microwave-safe bowl. Add 1 tablespoon of water and microwave on high for 1 minute to soften slightly. Alternatively, steam the vegetables in a tiered steamer for 2-3 minutes to achieve the same effect.
- Drain excess moisture and combine: Drain off any moisture released from the cooked vegetables thoroughly. Return them to the bowl and add the sautéed onions, 3 tbsp rapeseed oil, the beaten egg, chopped parsley, 1 tsp salt, and black pepper to taste. Stir everything well until thoroughly combined.
- Assemble in the baking dish: Spoon the vegetable mixture into the prepared baking dish, pressing down lightly to compact it evenly. Brush the remaining 1 tbsp of rapeseed oil over the top to help create a crisp crust during baking.
- 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 tender.
- Serve: Remove the kugel from the oven and scatter a little extra chopped parsley over the top for a fresh finish. Serve warm as a satisfying side dish or vegetarian main course.
Notes
- Ensure all grated vegetables are well-drained to avoid sogginess.
- Rapeseed oil can be substituted with olive oil for a slightly different flavor.
- Microwaving partially cooks the veg quickly; steaming is a good alternative for a gentler cook.
- Pressing the mixture firmly into the baking dish helps the kugel hold together well after baking.
- This dish pairs beautifully with sour cream or a fresh green salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: Jewish
Keywords: Potato kugel, celeriac kugel, baked casserole, Jewish cuisine, vegetarian side dish, hearty vegetable bake
