Mock Chopped Liver
Recipe: #19389
May 29, 2015
Categories: Eggs, Nuts/Seeds, Vegetables, Appetizers, Jewish, Budget-Friendly, Make-Ahead, Entertaining, New Years, Rosh Hashanah, Gluten-Free, Kosher, Low Carbohydrate, Non-Dairy, Vegetarian more
"Adapted from Arthur Schwartz's Jewish Home Cooking. Canned green beans may be substituted for fresh. If using fresh beans, be sure they are cooked all the way through and are tender, not tender-crisp or al dente. Cook time is chilling time. Yield 7 cups"
Original recipe yields 7 servings
Ingredients
Nutritional
- Serving Size: 1 (347.1 g)
- Calories 293
- Total Fat - 19 g
- Saturated Fat - 2.9 g
- Cholesterol - 148.8 mg
- Sodium - 2396.5 mg
- Total Carbohydrate - 23.8 g
- Dietary Fiber - 6.9 g
- Sugars - 10.3 g
- Protein - 11.4 g
- Calcium - 119.4 mg
- Iron - 2.9 mg
- Vitamin C - 25.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Bring water to a boil over high heat.
Step 2
Add 2 tablespoons salt and all the beans.
Step 3
Return to a boil and cook until tender, 8-10 minutes.
Step 4
Drain and let cool.
Step 5
Heat oil in a skillet over medium-high heat.
Step 6
Add onions and toss to coat with oil.
Step 7
Cover and reduce heat to medium.
Step 8
Cook 10 minutes, tossing once after 5-6 minutes.
Step 9
Uncover and stir.
Step 10
Cook, stirring and scraping occasionally, for 20-30 minutes, depending on how brown you want them.
Step 11
Place half the onions, half the walnuts, half the beans, and half the eggs in a food processor.
Step 12
Pulse until mixture is fine but not pasty, scraping bowl as needed.
Step 13
Repeat with remaining onions, walnuts, beans and eggs.
Step 14
Place both batches in a bowl and add the pepper and remaining salt.
Step 15
Tightly cover and refrigerate for several hours before serving.
Tips & Variations
No special items needed.
Tags :
Appetizers
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