Best Creamy Celery And Peas Recipes

CREAMY BRAISED CHICORY/BELGIAN ENDIVE AND CELERY WITH PEAS

Creamy Braised Chicory/Belgian Endive and Celery With Peas image

This recipe would make a lovley side dish to your Christmas of Thanksgiving turkey. In fact the recipe source ('Good Food' magazine December 2005) suggests to serve this at Christmas. It serves 8 as a side dish together with another side dish. However, it can also be served as a main dish as I did. It will serve 3 then. We had this as a main course together with 'wild rice mix' (longgrain rice with wild rice pieces in it). Lovely!

Provided by tigerduck

Categories Vegetable

Time 1h

Yield 3-8 serving(s)

Number Of Ingredients 8

Ingredients

4 heads chicory lettuce, cut in half lengthways (quarter bigger ones)
4 stalks celery, trimmed and cut into fingers
8 slices pancetta or 8 slices lean streaky bacon
200 ml chicken stock (7fl oz) or 200 ml vegetable stock (7fl oz)
142 ml double cream
140 g frozen peas (or petit pois, 5oz)
salt
pepper

Steps:

Heat oven to 200C / fan 180C / 295F / gas 6. Hold one chicory half and a length of celery together and wrap with a rasher of pancetta or bacon to make a bundle. Repeat with remaining veg and place in a shallow ovenproof dish. If you have any leftover celery, pop that in too. Pour in the stock and cream, season to taste and cover tightly with foil.
Bake for 40 minutes or until the vegetables are soft. Remove the foil and stir in the peas. Cook for 10 minutes more until the bacon is crisp and the peas just cooked.
Serve this as a main dish together with rice (serves 3) or as a side dish (serves up to eight).

Nutrition Facts : Calories 234.3, Fat 18.9, SaturatedFat 11.4, Cholesterol 68.2, Sodium 210, Carbohydrate 11.7, Fiber 2.8, Sugar 4.6, Protein 5.5

CREAMY CELERY AND PEAS

Creamy Celery and Peas image

Garden-variety peas really shine in this simple side dish shared by Evelyn Kennell of Roanoke, Illinois. Dressed up with sauteed celery and a creamy white sauce, the peas are a perfect way to round out a meaty main course.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

1 celery rib with leaves, chopped
1 teaspoon butter
1 cup frozen peas, thawed
1/4 cup reduced-fat sour cream
2 tablespoons fat-free milk
1 tablespoon minced fresh parsley
Dash white pepper

Steps:

In a nonstick skillet, saute celery in butter for 6-8 minutes or until tender. Stir in peas; cook 3 minutes longer, stirring often. Add the sour cream, milk, parsley and pepper; reduce heat. Cook and stir until heated through and blended.

Nutrition Facts : Calories 127 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 154mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges