Name: Veggie-Nut Appetizer/Spread
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 medium white onions, sliced; 2 stalks celery, sliced; 3 hard-cooked eggs, peeled and well chilled, preferably overnight.; 1/3 cup broken walnuts; 1/2 teaspoon sea salt; 1/4 teaspoon pepper; 2 tablespoons peanut butter, smooth or chunky; 1 (16 oz) bag frozen French-cut green beans; 3 tablespoon parsley leaves; Assorted crackers or bagel chips

Servings: 4 persons

2 tablespoons unsalted butter
2 medium white onions, sliced
2 stalks celery, sliced
3 hard-cooked eggs, peeled and well chilled, preferably overnight.
1/3 cup broken walnuts
1/2 teaspoon sea salt
1/4 teaspoon pepper
2 tablespoons peanut butter, smooth or chunky
1 (16 oz) bag frozen French-cut green beans
3 tablespoon parsley leaves
Assorted crackers or bagel chips

1
Melt butter in a heavy skillet over medium heat. Add onions and celery and saute, stirring occasionally, until lightly caramelized. Transfer to the bowl of a food processor and set aside, uncovered, to cool.
2
Lightly cook the green beans, in salted water until tender but still a fresh green color. Drain well and set aside to cool.
3
Combine all ingredients except crackers and bagel chips in the work of a food processor and pulse/chop to bring the pate to a finely chopped but still a little chunky. Taste and add more salt and pepper if needed.
4
Note: Made with pre-chilled eggs and vegetables pate may be served immediately. Otherwise, chill the mixture before serving.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Veggie-Nut Appetizer/Spread

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