December 23, 2009
Vegetarian Chopped "Liver"
Good with matzohs, crackers, toast, or celery sticks
Salt to taste
1 15-ounce can green peas
1 cup chopped walnuts
Dash of white pepper (optional)
Dash or two of garlic powder (optional)
1 sprig fresh parsley (optional)
In a medium frying pan, heat oil and fry onions until they are a deep brown and crisp in places. Salt them liberally as they fry. Cool slightly and chop fine in a food processor to equal about 1 and 3/4 cups. Place in a large mixing bowl.
Blend the canned peas with a little of the canning liquid in the food processor until mushy but not liquified. This should give you about a cup of blended peas. Add to the bowl of onions.
Process the walnuts until the size of fine bread crumbs. This should result in about a cup of processed walnuts. Add to the bowl and mix to combine. If desired, add a dash of white pepper and/or some powdered garlic.
Combine all ingredients in the processor with salt, if needed. Pulse enough to combine but not liquefy. If it is too dry, add a touch more liquid from the can of peas. It should be the consistency of thick hummus.
Place the mixture in a container, seal, and refrigerate for at least three hours or overnight. This is essential for good flavor.
To serve, garnish with parsley if desired.
Recipe courtesy of Dora Schomberg.