Reader Maya Parada in Brooklyn, New York, shares her secret for adding sweetness to this pate: grated carrot. Serve as an appetizer, or spread on crackers or sandwiches for rich flavor.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, heat 1 1/2 teaspoons butter and 1 tablespoon oil over medium. Add onion and cook, stirring occasionally, until golden, 10 minutes. Add carrot, thyme, and cayenne and season with salt and pepper. Cook, stirring occasionally, until carrot is tender, 5 minutes. (If mixture is dry or begins to overbrown, add up to 2 tablespoons water.) Transfer mixture to a food processor.

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  • Return skillet to medium-high and add remaining 1 1/2 teaspoons butter and remaining 1 tablespoon oil. Pat livers dry with paper towels. Season livers with salt and pepper and add to skillet. Cook until golden brown on all sides and cooked through, 6 minutes. Transfer livers to processor and pulse, scraping down sides as needed, until mixture is mostly smooth. Season to taste with salt and pepper and let cool. Transfer pate to a small bowl and serve at room temperature with toasts or crackers.

Reviews (3)

49 Ratings
  • 5 star values: 10
  • 4 star values: 9
  • 3 star values: 18
  • 2 star values: 8
  • 1 star values: 4
Rating: 5 stars
03/10/2018
Delicious. Was skeptical about the large carrot so used only a small to medium size. Glad I didn't leave it out. . Needed a bit more salt but we have to be careful with that too. Might try adding 1 clove of garlic next time. This one is a keeper, thank you
Rating: 5 stars
11/08/2014
I love this recipe, use it all the time. It really elevates chicken livers. Delicious!
Rating: 1 stars
04/23/2011
Yuck! Made this for passover and what a mistake. Although the flavor did taste like the chopped liver from a box, it had a really awful gummy taste that left like a film on your tongue. disappointing recipes that I will not be making again. the only pro was that the ingredeints were cheap so i didn't feel bad throwing this out and not serving it.
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