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Mock Chopped Liver for Vegetarians

 

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Mock Chopped Liver for Vegetarians
 

 

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Recipe

Mock Chopped Liver for Vegetarians

Times

  • Ready Time : 0 min

Servings

3 cup (s)s

Ingredients

  • 3/4 pound fresh string beans, ends trimmed
  • 2 cups frozen peas (one 10-ounce package), defrosted
  • 4 tablespoons peanut oil
  • 3 medium yellow onions (1 1/4 pounds), chopped
  • 20 TamTams, saltines, or other crackers, or 1 matzo
  • 3 large hard-boiled eggs, finely chopped
  • 2 to 3 teaspoons kosher salt, depending on the saltiness of the crackers
  • 3/4 teaspoon freshly ground black pepper

Directions

Place the green beans in a saucepan with about 1 inch of water on the bottom.  Set over high heat, cover, and bring to a boil.  Cook until tender, 7 to 8 minutes.  Add the frozen peas, cover, and bring back to a boil.  Turn off the heat, uncover, and cool.

Meanwhile, heat the oil in a large saute pan set over medium-high heat.  Add the onions and saute until tender and light golden brown, about 20 minutes.  Stir regularly to prevent burning.  Cool.

Place the TamTams or crackers in the bowl of a food processor fitted with the metal chopping blade.  Pulse until ground to find crumbs, about 20 pulses in total.  Remove the crumbs from the processor to a mixing bowl; you should have about 1/2 cup.  Without cleaning it, reassemble the processor bowl with the metal chopping blade.  Place the cooked, drained string beans and peas in the bowl and pulse until the vegetables are ground or roughly pureed, 20 to 25 pulses in total.  Scrape down the sides if necessary to ensure even processing.

Transfer the vegetable mixture to the bowl of crumbs.  Add the cooked onions along with the fat they were cooked in, the chopped eggs, salt, and pepper.  Stir well.  Adjust the seasoning, cover, and refrigerate until serving.

 

About Mitchell Davis

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Mitchell Davis is a cookbook author and food journalist with a Ph.D. in Food Studies from New York University. He is President of the James Beard Foundation and lives in NYC. The recipes he provided for this site are originally printed in The Mensch Chef cookbook.

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