Nutrition per serving
This potato kugel can be used to reduce carbohydrate intake by substituting half of the potato for celeriac. Potato kugel, a Jewish Sabbath side dish, is a classic Jewish potato kugel.
- 6 tbsp rapeseed oils, plus additional for the dish
- 2 medium onions chopped
- Grated starchy potatoes of 450g
- 450g celeriac, trimmed and peeled, grated
- 1 egg lightly beaten
- 2 Tbsp finely chopped Parsley. Add a little more to taste.
- Lightly oil a baking dish or roasting pan 25x20cm in the oven at 200C/180C fan/gas 6.
- In a large saucepan, heat 2 tbsp oil on a medium heat. For about 10 minutes, fry the onions in oil until they are lightly golden brown and soft. Set aside the onions from the pan.
- Place the celeriac and grated potato in a large microwaveable dish. Cook on high for one minute or steam in a steamer basket for 2-3 minutes.
- Add the drained veg to a bowl and then add the fried onions and 3 tbsp of rapeseed oils, along with the beaten egg, and the parsley. Season the dish with 1 teaspoon salt and some black pepper. Mix well and then spoon the mixture into the prepared dish. To compact the vegetables, press down gently and drizzle the remaining oil over them.
- Bake for 45 minutes-1 hour until the top is crispy and golden brown, and the middle is still soft. Sprinkle a little more parsley on top to serve.