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Inspired by the traditional Ashkenazi Jewish potato kugel, this version swaps potato for grated celeriac. It bakes into a golden, crispy-edged slice with a soft, savoury middle. It's a lovely side for a roast or a family meal.
A box grater and a 20cm square ovenproof dish. A food processor with a grating disc saves time.
1.
Heat the oven to 200°C (180°C fan). Brush the dish with a little of the oil.
2.
Meanwhile, peel and coarsely grate the celeriac and onion, then grate the potato, leaving the skin on. Tip them into a clean tea towel and squeeze out as much liquid as you can.
3.
In a large bowl, beat the eggs with the remaining oil, the garlic, dill, nutmeg, salt and pepper. Stir in the grated vegetables until evenly coated.
4.
Spread the mixture into the dish and press it down evenly.
5.
Bake for 20 minutes. Reduce the heat to 190°C (170°C fan) and bake until deep golden and crisp on top, and set in the middle (30–35 minutes). A knife pushed into the centre should come out clean.
6.
Leave to rest for 10 minutes, then cut into squares.
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Storage information
Cool within 2 hours, then cover and refrigerate for up to 2 days. Freeze individual slices for up to 3 months and defrost overnight in the fridge. Reheat in the oven at 180°C (160°C fan) until steaming hot all the way through (10–15 minutes).
Tip
Crispy edges: Squeezing the vegetables really well and heating the oil in the dish first are the two keys to a crisp kugel. Lower carb: Leave out the potato and use 500g celeriac.
Cost-saving tips
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