Potato & Celeriac Kugel

⏱ 90 mins 🍽 Serves 6 🌶 jewish ✅ Easy 🏷 Side dish

This recipe offers a lighter version of the traditional Jewish Sabbath side dish by blending grated potato with celeriac. The vegetables are parcooked, then mixed with fried onions, egg, and parsley before being baked. The result is a golden, crisp-topped kugel with a soft centre, ready to serve as a delicious accompaniment. It takes about 90 minutes to prepare and bake, yielding six generous portions.

Potato & Celeriac Kugel

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

Method

  1. Set your oven to 200C/180C fan/gas 6 and lightly grease a 25 x 20cm baking dish or roasting tin with oil.
  2. Warm 2 tbsp of the rapeseed oil in a large frying pan. Cook the chopped onions until they are soft and have a light golden colour, which should take about 10 mins. Transfer them from the pan and set aside.
  3. Place the grated potato and celeriac into a large bowl suitable for the microwave. Add a tablespoon of water and microwave on high for 1 min (alternatively, you can steam them in a tiered steamer for 2-3 mins).
  4. Drain any liquid from the vegetables. Mix in the cooked onions, 3 tbsp rapeseed oil, the lightly beaten egg, and parsley. Season with 1 tsp salt and some black pepper, stirring thoroughly. Transfer the mixture to your prepared dish, pressing it down gently. Brush the final tablespoon of oil over the surface.
  5. Place in the oven to bake for 45 mins-1 hr, until the top is crisp and golden brown and the centre is soft. Finish by scattering a little extra parsley over the top before serving.

Nutrition (per serving)

Calories216 kcal
Fat12 g
Saturates1 g
Carbs19 g
Sugars4 g
Fibre6 g
Protein4 g
Sodium400 mg
Salt1 g

Recipe details

Skill levelEasy
CategorySide dish
Cuisinejewish
DietGluten-free, Vegetarian