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Amazing Low-Fat Chopped Liver Recipe
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Amazing Low-Fat Chopped Liver - meat

This recipe is from a yet-to-be-published cookbook, HIGH-FLAVOR, LOW-FAT JEWISH COOKING The author, Steven Raichlen, had the following comments about the recipe: "Low-fat chopped liver might seem like an oxymoron. After all, liver is one of the fattiest, most cholesterol-laden substances known to man. By replacing most of the liver with mushrooms (keeping just enough liver for flavor) and roasting the ingredients in a hot oven instead of sauteeing them, we create a chopped liver that explodes with flavor and is mercifully light on fat."


12 ounces button mushrooms
1 large onion, peeled and cut into 8 wedges
2 teaspoons canola or olive oil
Salt and freshly ground pepper
3 ounces chicken or turkey liver
8 hard-cooked eggs, yolks discarded
3 tablespoons chopped fresh parsley, plus sprigs for garnish

Preheat the oven to 450 degrees.

Trim the stems ends off the mushrooms and wipe the caps clean with a damp paper towel. Quarter any large mushrooms; halve medium size ones; leave any small mushrooms whole.

Place the mushrooms and onion in a nonstick roasting pan and toss with the oil, salt and pepper. Roast the mushrooms until lightly browned, 8 to 10 minutes, stirring to insure even cooking.

Add the livers and continue roasting until the mushrooms are well browned and flavorful and the liver is cooked, 8 to 10 minutes more.

Cut the egg whites into quarters. Place in a food processor with the mushrooms, onion, liver and chopped parsley, and grind to a coarse puree. (Run the machine in short bursts.) Correct the seasoning, adding salt and pepper to taste; the mixture should be highly seasoned.

Transfer the chopped liver to a bowl or platter, garnish with parsley sprigs.

Makes 8 servings.

Future Source: High-Flavor, Low-Fat Jewish Cooking

 

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