Updated June 30, 2015.
Mock Chopped Liver is a well-liked Ashkenazi spread with numerous variations. Since it's pareve (both meat and dairy free) it may be enjoyed with any kind of meal. It's less labor intensive than making the actual factor, as well as individuals who show up their noses at real liver will frequently have a shine towards the veggie-based versions. Spread it on rye bread or lettuce leaves, or serve it as being a Sabbath appetizer or party dish with crackers, crudites, and also of other dips, for example homemade Israeli Hummus and Matboucha .
Variation: 1/4 pound of mushrooms may be used instead of the peas and beans.
Edited by Miri Rotkovitz
Ingredients
- 6 tablespoons neutral oil, for example 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 eco-friendly beans, drained if canned, trimmed and cooked until tender if fresh or frozen
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 hard-steamed eggs, peeled
- 30 walnut halves
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Preparation
1. Warm the oil inside a chef's pan or large, heavy skillet set over medium-high temperature. add some onions and saute until soft and translucent, about five to seven minutes. Lessen the heat and then fry, stirring from time to time, before the onions turn golden and start to caramelize, about eight to ten minutes more. Add some peas and eco-friendly beans and and fry until tender. Season using the pepper and salt.
2. Place the vegetables right into a mixer.
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Add some eggs and nuts, and process until smooth. Taste the puree and give a little oil if it's dry, and/or additional pepper and salt to taste.
4. Transfer the mix of the airtight container and chill several hrs or overnight before serving. Serve with rye bread, lettuce leaves, crackers, or crudites.