Name: Potato & celeriac kugel
Prep time: 30 min
Cook time: 30 min
Yield: 6
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Potato & celeriac kugel

1. 6 tbsp rapeseed oil, plus extra for the dish -

2. 2 medium onions, chopped -

3. 450g starchy potatoes, grated -

4. 450g celeriac, trimmed, peeled and grated -

5. 1 egg, lightly beaten -

6. 2 tbsp finely chopped parsley, plus a little extra to serve -

How to cook deliciously - Potato & celeriac kugel

1. Stage

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

2. Stage

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.

3. Stage

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).

4. Stage

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.

5. Stage

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.