Mock Liver Pâté

Ingredients:

  • 2 large onions (cut in half lengthwise and thinly sliced)
  • 1½ tablespoons vegetable oil or olive oil
  • 2 large eggs
  • ½ pound green beans (ends trimmed, cut into 2 inch pieces)
  • 1 cup shelled fresh English peas or frozen peas
  • ½ cup walnuts
  • 1 small garlic clove (peeled)
  • About ¾ teaspoon kosher salt
  • About ½ teaspoon pepper
  • Matzo crackers

Directions

Cook onions with oil in a medium saucepan over medium-low heat, stirring occasionally, until deep golden, 45-60 minutes. Let cool completely.

Meanwhile, hard-cook eggs in another saucepan for 10 minutes and continue with rest of recipe. Drain eggs, rinse under cool water, peel, and quarter.

Fill a third saucepan two-thirds full with water and bring to a boil over high heat. Add green beans and fresh peas, if using, and cook until barely tender, about 3 minutes; if using frozen peas, add during the last minute. Drain vegetables and rinse under cold water until cool.

Whirl nuts in a food processor until ground. Add eggs, green beans, peas, and garlic and pulse until mixture is smooth.

Add onions (including any oil and juices from cooking), ¾ teaspoon salt, and ½ teaspoon pepper and pulse just until onions are chopped. Season to taste with more salt and pepper if you like.

Serve at room temperature, with matzo crackers.

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