CHEF JEFF -- ONE BYTE AT A TIME: Vegetable Kugel

In many Jewish families, Passover without kugel isn't Passover.

Vegetable Kugel

12 tablespoons margarine

2 red peppers, chopped

2 cups sweet onion, chopped

2 cups celery, chopped

3 cups carrots, chopped fine

3 cups tightly packed chopped fresh spinach

5 eggs, lightly beaten

2 cups matzo meal

2 teaspoons salt

½ teaspoon white pepper

1 teaspoon garlic powder

Generously grease a 9-by-13-inch baking dish. Preheat oven to 350 degrees. Melt margarine in an extra-large skillet over medium heat. Saute peppers, onion, celery and carrots until tender but not mushy, about 10 minutes. Stir in spinach until wilted. Place vegetable mixture in a large bowl to cool. Add eggs, matzo meal, salt, pepper and garlic powder to vegetables. Stir until just combined. Spoon mixture into prepared baking dish and cover. Bake 35 minutes or until firm. Remove cover and bake 10 more minutes or until lightly browned. Cool for 10 minutes before cutting.

Yield: Serves 8.

Approximate nutritional analysis per serving: 365 calories, 50 percent calories from fat, 20 grams fat (3 grams saturated), 133 milligrams cholesterol, 39 grams carbohydrates, 4 grams fiber, 9 grams protein, 693 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.