5 Ingredients or Fewer

Vegetable Pate (Mock Chopped Liver)

by:
March 19, 2021
4
1 Ratings
Vegetable Pate (Mock Chopped Liver)
Photo by Frederick Stone
  • Makes 2 1/2 cups
Author Notes

This kind of recipe is sometimes called "mock" chopped liver. It's a vegetable puree mixed with nuts, eggs, sauteed onion and can stand up to chopped liver anytime. Variations of the recipe are ubiquitous in Jewish homes, varying in the vegetable base and the proportion of nuts -eggs- vegetables. Serve with crudites, crackers or thin slices of canape type bread. This recipe is easy to make and always a hit. —Ann Goldman

What You'll Need
Ingredients
  • 1 large yellow onion, diced
  • 2 hard-boiled eggs
  • 3/4 cup walnut pieces
  • 1 15 oz can of peas
  • 3 tablespoons neutral vegetable oil (you may need a bit more)
  • Pinch salt and pepper to taste
Directions
  1. Saute diced onions over a medium flame until they begin to caramelize. You want some of the onions to turn brown, but be careful not to burn.
  2. Peel the hard-boiled eggs. Drain the peas, reserving some of the liquid.
  3. In the bowl of a food processor add the eggs, nuts, peas (without the liquid) and half of the onions, along with the oil.
  4. Process for a few minutes until the mixture begins to form a smooth paste. You may find you need to add a bit of the reserved liquid. The mixture should resemble a thick paste.
  5. Pour the mixture into a bowl, add the remaining onions and oil. Season with salt and pepper. It's best to under-season at this point, as the flavors will meld. Cover and chill in the fridge, correcting the seasoning after several hours or before serving.
  6. The pate is best served 12-24 hours after you make it. Remove from the fridge and allow it to come to room temperature for about 1/2 hour before serving.
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6 Reviews

pam929@comcast.net
[email protected] March 19, 2021
I was SO happy to rediscover this recipe! In the original version, a teaspoon of Beau Monde seasoning was added (I can't believe I actually had it in my cupboard). It really rounds out the flavor, but if you try it, don't add salt to the pate until it's rested overnight. Also, I used ghee instead of oil...just sayin'.

And Food 52...did I totally blank, or did you leave out when you're supposed to add the reserved liquid from the peas?
 
Ann G.
Ann G. March 19, 2021
Hi Pam, I hold back the liquid and use only if needed. The onions can differ in the amount of liquid they release. The ghee would work, but I need to keep it dairy free. Enjoy!!
 
pam929@comcast.net
[email protected] March 19, 2021
Thanks! I assumed that the liquid was there only if needed, but less experienced cooks may need that mentioned in the directions
:)
 
Ann G.
Ann G. March 22, 2021
Step 4.
 
bergman
bergman September 22, 2013
This is favorite food my very talented mother makes/serves as part of our meze course on Rosh Hashanah! Yum! Thanks for posting.
 
Fred S.
Fred S. September 22, 2013
This was my dinner last night and aside from being very pretty was indeed good to eat!