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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
Makes 2 1/2 cups
- 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)
- pinches salt and pepper to taste
- 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.
- Peel the hard-boiled eggs. Drain the peas, reserving some of the liquid.
- In the bowl of a food processor add the eggs, nuts, peas (without the liquid) and half of the onions, along with the oil.
- 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.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Hors d'Oeuvre