Serves 4
50 min
Vegetarian Chopped Liver
Recipe GLPRfd7a5c58271fa9
A traditional Jewish vegetarian dish made with hard-boiled eggs, walnuts, green beans, and caramelized onions, all finely chopped and bound together with oil. This savory, nutrient-dense preparation celebrates the umami flavors of toasted nuts and tender vegetables, creating a rich texture reminiscent of classic chopped liver while remaining completely plant-forward. Serve as an appetizer spread, a protein-rich side dish, or atop crostini for a satisfying meal.
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Ingredients
2 hard-boiled eggs
1 medium-large sweet onion (Vidalia or Maui preferred)
10 ounces frozen french-style green beans
3/4 cup walnuts
3 tablespoons olive or canola oil
Salt and pepper to taste
Directions
Hard-boil the eggs by placing them in a pot of cold water, bringing to a boil, then removing from heat and letting sit covered for 12 minutes. Transfer to an ice bath to cool completely, then peel and set aside.
Cut the sweet onion into thin half-moons. Heat the oil in a large skillet over medium heat and add the onions. Cook, stirring occasionally, for 25-30 minutes until deeply golden and caramelized.
While the onions caramelize, cook the frozen green beans according to package directions until tender. Drain well and set aside to cool slightly.
Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Transfer to a cutting board to cool.
Coarsely chop the cooled hard-boiled eggs, caramelized onions, cooked green beans, and toasted walnuts together on a cutting board until well combined and chopped to a chunky, spreadable consistency.
Transfer the chopped mixture to a bowl and mix gently with a fork. Season to taste with salt and pepper. Serve at room temperature or slightly chilled.
