French Veggie Nut Pate

Even if you don’t like chopped chicken livers, you’ll like this meatless French version of it. If you’re not a strict vegetarian you can pump the flavor by replacing butter with schmaltz.


4 to 6


1 16 oz. bag frozen French-cut green beans 2 tablespoons unsalted butter or rendered chicken fat 3 large eggs, hard cooked, peeled, cooled, cut into chunks 2 medium onions, peeled and sliced 2 stalks celery, trimmed and sliced ¼ cup coarsely chopped walnuts 2 tablespoons smooth peanut butter Salt and freshly ground pepper to taste 2 tablespoons minced fresh parsley Assorted crackers and/or bread

Nutritional information


Cook the green beans in lightly salted water until just tender, but still bright green. Drain and set aside to cool. Heat butter in a skillet, add onions and celery and cook, stirring occasionally, until vegetables are tender and golden brown. Set aside to cool. When all ingredients are cool, place green beans, sautéed vegetables, eggs, walnuts and peanut butter in a Cuisinart food processor. Process with on/off pulses until finely chopped, but not pureed. Add salt and pepper to taste and parsley. Pulse until mixture is well combined, but still a little chunky. Taste and adjust seasoning as needed. May also be chopped by hand the old fashioned way. Serve with assorted crackers and/or French bread.