Try this Lighter Chopped Liver recipe, or contribute your own.
Suggest a better descriptionNotes: From Orange County Register Preliminaries: Preheat the broiler with the rack about 3 inches from the heat. 1. Put the livers on a foil-lined broiler pan and sprinkle with kosher salt. Broil 3 minutes or until the top is light brown. Turn the livers over and broil 3 minutes more or until cooked through and color is no longer pink; cut to check. Cool livers slightly. 2. Heat vegetable oil in a large, heavy skillet over medium-low heat. Add onions and saute, stirring often, 15-20 minutes or until brown. 3. Grind garbanzo beans and 4 tablespoons broth in a food processor. Transfer to a bowl. 4. Chop the liver in a food processor. Add onions and chop with on/off pulses until blended in. 5. Return garbanzo beans to processor and pulse to blend, adding 1 tablespoon broth if needed. Transfer to a bowl. 6. Lightly mix in egg. Season well with salt and pepper. (Chopped liver can be kept, covered, 2 days in refrigerator.) Serve cold, with bread. Yield: 8 servings Nutritional information (per serving): 216 calories, 7.6 grams fat, 1.7 grams saturated fat, 205 milligrams cholesterol, 375 milligrams sodium, 32 percent calories from fat Source: "The Low-Fat Jewish Cookbook" by Faye Levy (Potter, $24.95) Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 28, 1998
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Serving Size: 1 Serving (243g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 421 | ||
Calories from Fat: 261 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29g | 39 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 14.3g | ||
Polyunsanturated Fat 8g | ||
Cholesterol 772.8mg | 238 % | |
Sodium 314.2mg | 11 % | |
Potassium 520.3mg | 14 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.2g | ||
Protein 37.9g | 54 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 421
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