Creamed Celery and Peas Recipe

5 1
Creamed Celery and Peas Recipe
Creamed Celery and Peas Recipe photo by Taste of Home
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Creamed Celery and Peas Recipe

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5 1
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This special side dish never fails to have people returning for more. The celery and almonds provide a great crunch. It tastes impressive, but it's very simple to prepare. —Dorothy Pritchett, Wills Point, Texas
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1/3 cup water
  • 2 cups sliced celery
  • 1 package (10 ounces) frozen peas
  • 1/2 cup sour cream
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon salt
  • Dash garlic salt
  • 1 tablespoon chopped pimientos, drained
  • 1/4 cup slivered almonds, toasted

Directions

In a saucepan over medium heat, bring water to a boil. Add celery; cover and cook for 8 minutes. Add peas; return to a boil. Cover and cook for 2-3 minutes or until vegetables are tender; drain. In a small bowl, combine sour cream, rosemary, salt and garlic salt; mix well. Toss vegetables with pimientos; place in a serving bowl. Top with sour cream mixture. Sprinkle with almonds. Yield: 6 servings.
Originally published as Creamed Celery and Peas in Taste of Home December/January 1997, p31

Nutritional Facts

1 cup: 110 calories, 6g fat (3g saturated fat), 13mg cholesterol, 215mg sodium, 10g carbohydrate (4g sugars, 4g fiber), 4g protein.

  • 1/3 cup water
  • 2 cups sliced celery
  • 1 package (10 ounces) frozen peas
  • 1/2 cup sour cream
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon salt
  • Dash garlic salt
  • 1 tablespoon chopped pimientos, drained
  • 1/4 cup slivered almonds, toasted
  1. In a saucepan over medium heat, bring water to a boil. Add celery; cover and cook for 8 minutes. Add peas; return to a boil. Cover and cook for 2-3 minutes or until vegetables are tender; drain. In a small bowl, combine sour cream, rosemary, salt and garlic salt; mix well. Toss vegetables with pimientos; place in a serving bowl. Top with sour cream mixture. Sprinkle with almonds. Yield: 6 servings.
Originally published as Creamed Celery and Peas in Taste of Home December/January 1997, p31

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