Equipment
Ingredients
Main Components
- 240 g walnuts, roughly chopped
- 60 ml olive oil
- 100 g white onion, diced
- 340 g green beans, trimmed and halved crosswise
- 75 g zucchini, cut into 2.5cm (1-inch) pieces
Seasoning and Garnish
- 2 g salt
- 1 g black pepper, freshly ground
- 3 g fresh dill, chopped
Serving Suggestions
- crackers
Nutrition (per serving)
Method
Place walnuts in a dry medium skillet over medium heat. Toast for 5 minutes, stirring frequently, until fragrant and lightly browned. Transfer to a small bowl.
Heat olive oil in the same skillet over medium-high heat (approx. 190°C/375°F). Add diced onions, salt, and pepper. Sauté for 10 minutes until the onions are soft and golden at the edges.
Add the green beans and zucchini to the skillet. Season with additional salt and pepper. Cook for approximately 10 minutes, stirring occasionally, until the beans are tender-crisp and onions are caramelized.
Combine the sautéed vegetable mixture and toasted walnuts in a food processor. Pulse the mixture until it reaches a chunky consistency, ensuring it does not become a smooth puree.
Transfer the mixture to a serving bowl and season with salt and pepper to taste. Top with chopped fresh dill.
Allow the dish to reach room temperature before serving with crackers or challah.
Chef's Notes
- For the most intense walnut flavor, toast them until they are a deep golden brown, but be careful not to burn them, as this will impart a bitter taste.
- When sautéing the onions, patience is key. Low and slow caramelization will build a deep, sweet flavor base that is crucial for the mock liver's richness.
- Avoid over-processing in the food processor. The goal is a texture reminiscent of traditional chopped liver – slightly coarse and spreadable, not a smooth paste.
- Taste and adjust seasoning at the very end. The saltiness of the onions and the natural flavors of the vegetables will develop during cooking, so it's best to season to your preference just before serving.
Storage
Refrigerator: 3 days — Store in an airtight container; add fresh dill just before serving.
Reheating: Serve at room temperature.
