Celeriac kugel
A lower carb version of a traditional Jewish potato kugel!
![](https://cdn.prod.website-files.com/64ef585bf1d2fe001cf033bf/64ef585bf1d2fe001cf03402_Icon-pan.png)
4-6
![](https://cdn.prod.website-files.com/64ef585bf1d2fe001cf033bf/64ef585bf1d2fe001cf03402_Icon-pan.png)
1 hour
![](https://cdn.prod.website-files.com/64ef585bf1d2fe001cf033bf/64ef585bf1d2fe001cf03402_Icon-pan.png)
Classic Dishes
Ingredients
- About 500g celeriac, grated
- 1 onion, grated or shredded
- 2 eggs
- Salt and pepper to taste
- 3 tbsp olive oil
Instructions
Step 1
Preheat oven to 180c.
Step 2
Grease a deep dish with 1 tbsp olive oil.
Step 3
Mix the eggs together with salt and pepper.
Step 4
Add the celeriac, onion and egg mixture into the dish, and mix to combine.
Step 5
Use a fork or spoon to push down to get a tight mixture and flat top.
Step 6
Drizzle 2 tbsp olive oil over the top of the celeriac mix.
Step 7
Place in oven for about an hour, when the top should be brown and crispy, but not burning.
Step 8
Step 9
Step 10
Step 11
Step 12
Halal Friendly
Kosher Friendly
![](https://cdn.prod.website-files.com/64ae86aaa42fb7f226d9bca2/64c1182c2ea4fb62e1ed8723_60f01c0a7332400022cbae00_Screenshot%202021-07-15%20at%2012.15.54.png)
Recipe by
![](https://cdn.prod.website-files.com/64ef585bf1d2fe001cf033bf/64ef61adc8ee514dca0adfc3_Screenshot%202023-07-26%20at%2016.00.46.png)
Head chef