When I was growing up, it was a family tradition to make creamed peas with pearl onions for every Thanksgiving and Christmas dinner. My Dad would not be a happy camper if he didn't see this dish on the table…it was his favorite! I made the dish for my own family while our kids were growing up; my daughter now makes this dish for her family. —Nancy Heishman, Las Vegas, Nevada
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- 5 cups frozen peas (about 20 ounces), thawed and drained
- 2 cups frozen pearl onions (about 9 ounces), thawed and drained
- 2 celery ribs, finely chopped
- 3/4 cup chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1/2 cup sour cream
- 10 bacon strips, cooked and crumbled
- 3/4 cup salted cashews
- In a large skillet, combine the first seven ingredients; bring to a boil. Reduce heat to medium; cook, uncovered, 8-10 minutes or until onions are tender and most of liquid is evaporated, stirring occasionally. Remove from heat; stir in sour cream. Top with bacon and cashews. Yield: 6 servings.
Originally published as Dad's Creamed Peas & Pearl Onions in Taste of Home Christmas Annual
Annual 2018
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