Practically Pâté

By vvvanessa • December 1, 2010 • 0 Comments

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Author Notes: I make this take on Mollie Katzen's Vegetable-Walnut Pâté, set it out on the buffet table, and watch as guests gather around the dish-- and stay there, devouring the spread. Some vegetarians don't believe it doesn't have at least *some* liver in it; omnivores don't care one way or another. I make this dip/spread for myself, too, and use it on sandwiches. I love the texture of walnuts in this recipe, but I'm also partial to the flavor of the pecans, so sometimes I use a combination of the two. To make a vegan version, use an eggless mayonnaise (what? what?), and instead of the eggs, use about 1/2 cup of firm tofu that's been microwaved for about 30 seconds. - vvvanessa

Makes about 2 cups

2 tablespoons extra virgin olive oil
1/4 cup finely chopped white or yellow onion
2 cups green beans that have been cleaned, trimmed, and chopped into 1/2-inch pieces
1/4 teaspoon dried thyme (or 1/2 teaspoon fresh)
1/4 cup lightly roasted walnuts or pecans
2 hard-boiled eggs, peeled
1/2-1 teaspoon Dijon mustard
1 tablespoon mayonnaise
2-3 teaspoons fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
fresh, chopped parsley or chives to garnish

In a medium skillet over medium-high heat, sauté the olive oil and onions until the onions become transluscent and soft, about 5 minutes.
Add in the green beans and thyme and contine to cook until the green beans soften and the onions begin to caramelize, about 8-10 minutes more.
Remove the pan from the heat and allow the mixture to cool for about 15 minutes.
Move the mixture to a deep bowl or to the bowl of a food processor fitted with a blade. Add in the nuts, eggs, mustard, mayonnaise, lemon juice, salt, and pepper. Blend with an immersion blender or the food processor until smooth.
Transfer pâté to a serving dish. Garnish if desired. Serve with crackers, baguette, and/or crudité or use as a sandwich spread.