Practically Pâté

Name: Practically Pâté
Ingredients: 2 tablespoons extra virgin olive oil; 1/4 cup finely chopped white or yellow onion; 2 cups green beans that have been cleaned, trimmed, and chopped into 1/2-inch pieces; 1/4 teaspoon dried thyme (or 1/2 teaspoon fresh); 1/4 cup lightly roasted walnuts; 2 hard-boiled eggs, peeled; 1/2 teaspoon Dijon mustard; 2 tablespoons mayonnaise; 2-3 teaspoons fresh lemon juice; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; fresh, chopped parsley or chives to garnish

12 ingredients

5 steps

Ingredients

2 tablespoons extra virgin olive oil
1/4 cup finely chopped white or yellow onion
2 cups green beans that have been cleaned, trimmed, and chopped into 1/2-inch pieces
1/4 teaspoon dried thyme (or 1/2 teaspoon fresh)
1/4 cup lightly roasted walnuts
2 hard-boiled eggs, peeled
1/2 teaspoon Dijon mustard
2 tablespoons mayonnaise
2-3 teaspoons fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
fresh, chopped parsley or chives to garnish

Directions

1

In a medium skillet over medium-high heat, saute the olive oil and onions until the onions become transluscent and soft, about 5 minutes.
2

Add in the green beans and thyme and contine to cook until the green beans soften and the onions begin to caramelize, about 8-10 minutes more.
3

Remove the pan from the heat and allow the mixture to cool for about 15 minutes.
4

Move the mixture to a deep bowl or to the bowl of a food processor fitted with a blade. Add in the nuts, eggs, mustard, mayonnaise, lemon juice, salt, and pepper. Blend with an immersion blender or the food processor until smooth.
5

Transfer pate to a serving dish. Garnish if desired. Serve with crackers, baguette, and/or crudite or use as a sandwich spread.