Mock Chopped Liver is a popular Ashkenazi spread with countless variations. Because it's pareve (both meat and dairy free) it can be enjoyed with any sort of meal. It's less labor intensive than making the real thing, and even those who turn up their noses at real liver will often take a shine to the veggie-based versions. Spread it on rye bread or lettuce leaves, or serve it as a Sabbath appetizer or party dish with crackers, crudites, and a couple of other dips, such as homemade Israeli Hummus and Matboucha.
- 6 tablespoons neutral oil (such as canola or grapeseed)
- 2 large onions (peeled, trimmed, and chopped)
- 1 1/2 cups peas (drained if canned, trimmed and cooked until tender if fresh)
- 1 cup green beans (drained if canned, trimmed and cooked until tender if fresh or frozen)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 eggs (hard boiled and peeled)
- 30 walnut halves
Warm the oil in a chef's pan or large, heavy skillet set over medium-high heat. add the onions and sauté until soft and translucent, about 5 to 7 minutes.
Reduce the heat and continue to fry, stirring occasionally, until the onions turn golden and begin to caramelize, about 8 to 10 minutes more.
Add the peas and green beans and fry until tender. Season with the salt and pepper.
Put the vegetables into a food processor. Add the eggs and nuts, and process until smooth. Taste the puree and add a little oil if it is dry, and/or additional salt and pepper to taste.
Transfer the mixture to an airtight container and chill several hours or overnight before serving.
Serve with rye bread, lettuce leaves, crackers, or crudites.
- 1/4 pound of mushrooms can be used in place of the peas and beans.