**Recipe Overview**

Mock Chopped Liver With Green Beans and Walnuts

Published December 18, 2025

Recipe Overview

• Total Time: 20 minutes

• Prep Time: 5 minutes

• Cook Time: 15 minutes

Ingredients (Serves 4–6)

• 1 cup roughly chopped walnut pieces

• ¼ cup extra-virgin olive oil

• 3 medium white onions, diced (≈6 cups total; key for deep caramelization—fry until mahogany)

• Salt and freshly ground black pepper to taste

• ¾ pound green beans, trimmed and halved crosswise (or substitute as noted)

• 1 small zucchini (≈⅓ pound), cut into 1-inch pieces (optional)

• 1 tablespoon chopped fresh dill, plus extra for garnish

• Crackers or challah bread, for serving

For non-vegan variation: Add 4 hard-boiled eggs (peeled and chopped) to the food processor.

For lentil variation: 1 cup cooked brown lentils (prepared separately).

Preparation

1. Toast Walnuts

Heat a medium skillet over medium heat. Add walnuts and dry-toast, stirring every 30 seconds for 5–6 minutes until fragrant and lightly golden. Reduce heat if walnuts darken too quickly to prevent burning. Transfer to a small bowl and set aside.

2. Caramelize Onions

In the same skillet, add olive oil. Once shimmering, add onions, season with salt/pepper, and sauté over medium heat for 10 minutes (softened). Reduce heat to medium-low and cook 10–15 minutes more, stirring occasionally, until onions reach a deep mahogany hue (critical for rich flavor).

3. Cook Vegetables

Add green beans and zucchini to the skillet. Season again with salt/pepper, then cook over medium heat for 10–12 minutes until green beans are tender-crisp and onions are fully caramelized.

4. Process into Mock Chopped Liver

Transfer the cooked mixture and toasted walnuts to a food processor. Pulse in short bursts (2–3 seconds) until chunky (not puréed). Season generously with salt/pepper; taste and adjust.

5. Serve

Transfer to a serving dish, sprinkle with dill, and rest at room temperature for 10 minutes. Serve with crackers/challah.

Storage: Make up to 3 days ahead, refrigerate, and garnish with dill before serving.

Reader Tips & Variations

• Pea Substitution: Replace green beans with 1 (14-oz) can drained baby peas (e.g., LeSeur) for authentic flavor and reduced work.

• Lentil Twist: Use 1 cup cooked brown lentils (simmer ½ cup dry in 1½ cups water) instead of green beans.

• Non-Vegan Upgrade: Add 4 hard-boiled eggs (chopped) to the food processor for richness.

• Texture & Depth: For deeper flavor, use 3 onions and caramelize to mahogany; add a dash of white pepper (per user feedback).

Reader Feedback Highlights:

• “Fooled people thinking it was the real thing—vegan and vegetarian family loved it.”

• “LeSeur baby peas are a game-changer; no zucchini needed.”

• “Added a dash of white pepper—fantastic with tinned peas!”

Note: Adjust onion quantity based on preference (more onions = deeper flavor).