My family just loves this veggie chopped liver, which I like to serve in apple flower cups for Rosh Hashanah. I’ve made some changes to the recipe, which is from The Kosher Palette, Joseph Kushner Hebrew Academy.
2 teaspoons olive oil
2 onions, chopped
4 cloves garlic, minced
1 can green peas (15 ounce), drained
1 can green beans (14.5 ounce), drained
1 ½ cups walnuts, chopped
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon browning and seasoning sauce
2 eggs, hard-boiled, chopped
Heat oil in skillet, then add onions and garlic and cook until translucent, about 5 to 10 minutes. Place peas and green beans into the bowl of a food processor fitted with a steel blade and process until very smooth. Place the pureed beans into a large mixing bowl. Add the walnuts to the food processor and process until very smooth. Spoon the vegetable mixture into the processor and process with nuts until very smooth. Spoon mixture back into the mixing bowl. Season with salt and pepper then stir in the browning and seasoning sauce. Place sautéed onion mixture into food processor and pulse a few times, then add to vegetable puree in mixing bowl. Add the chopped eggs and gently fold all ingredients together. Cool in the fridge before serving.