Vegetarian Chopped Liver
October 23, 2020
I remember when I lived in New York City my friend Barbara made this Vegetarian Chopped Liver. It is frequently served as a Sabbath appetizer in Ashkenazi homes. There are many versions of pareve chopped liver, but this one made of onions, peas, walnuts and hard-boiled eggs is one of the most popular. Vegetarian chopped liver is lighter and healthier than real chopped chicken livers, but the taste is quite similar.
I use Le Sueur petite, sweet peas, which the company says are so delicate that the only way to maintain their exquisite tenderness from farm to table is in a Le Sueur can. They are from Le Sueur, Minnesota, a valley named in honor of the French explorer Pierre-Charles Le Sueur.
Directions
1Heat up the oil in a skillet over medium heat until hot enough to fry. Sauté the chopped onion for several minutes until it softens and caramelized. The more caramelized the better.
2In a food processor, combine sautéed onion, toasted walnuts, 3 of the peeled hard-boiled eggs, and peas.
3Pulse, then process until the puree resembles chopped liver. Add salt and pepper to taste, and process again to blend.
4Chop up the remaining egg. Garnish the vegetarian chopped liver with the last chopped egg and parsley. Serve with crackers for spreading, or matzo during Passover.
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