Lunch: Creamed Celery and Peas Recipe
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
Instructions
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.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
