The BBC Good Food logo
Potato and celeriac kugel in a baking dish

Potato & celeriac kugel

Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 6

Lighten the carb-load by replacing half the potato with celeriac in this potato kugel. Potato kugel is a traditional Jewish Sabbath side dish

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
high infibre6g


  • 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


  • STEP 1

    Heat the oven to 200C/180C fan/gas 6 and lightly oil a 25 x 20cm baking dish or roasting tin.

  • STEP 2

    Heat 2 tbsp of the oil in a large frying pan over a medium heat. Fry the onions until lightly golden and soft, about 10 mins. Remove from the pan and set aside.

  • STEP 3

    Put the grated potato and celeriac in a large microwaveable bowl. Add a tablespoon of water and cook on high for 1 min (or steam in a tiered steamer for 2-3 mins).

  • STEP 4

    Drain off any moisture from the veg and add the fried onions, 3 tbsp rapeseed oil, the beaten egg and parsley. Season with 1 tsp salt and some black pepper. Stir well to combine and spoon into the prepared dish. Press down lightly to compact the vegetables and brush the remaining tablespoon of oil over the top.

  • STEP 5

    Bake for 45 mins-1 hr until the top is golden brown and crisp and the centre soft. Scatter over a little more parsley to serve.

Goes well with

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating


Sponsored content