Best 5 Creamy Celery And Peas Recipes

Are you a culinary enthusiast seeking to tantalize your taste buds with the delectable flavors of creamy celery and peas? Look no further, as this article will unveil the culinary secrets to crafting a creamy celery and peas dish that will leave you craving for more. Whether you're a seasoned chef or a novice cook, this detailed guide will provide you with the essential knowledge and step-by-step instructions to create a creamy celery and peas dish that is both visually appealing and bursting with flavor.

Check out the recipes below so you can choose the best recipe for yourself!

OLD-FASHIONED PEA SALAD

Old-Fashioned Pea Salad image

Old-Fashioned Pea Salad is simple to make but is always a crowd-pleaser at our family gatherings. You just combine all the ingredients, mix and this pea salad is ready to serve.

Provided by Barbara

Categories Salad

Time 10m

Number Of Ingredients 8

Ingredients

15 ounces canned green peas, drained
2 Tablespoons onion (chopped)
3 hard boiled eggs (chopped)
1/4 cup celery (chopped)
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup cheddar cheese (shredded)
1/2 cup mayonnaise

Steps:

Mix all ingredients together gently.
Chill, if you want, and serve.

Nutrition Facts : Carbohydrate 10 g, Protein 7 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 80 mg, Sodium 249 mg, Fiber 3 g, Sugar 4 g, Calories 135 kcal, ServingSize 1 serving

FAVORITE CREAMY CHICKEN CASSEROLE

Favorite Creamy Chicken Casserole image

I created this noodle casserole when my husband was craving a dish his aunt used to make. It tastes and smells great and is now a staple at our house. -Mari Warnke, Fremont, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 2 casseroles (5 servings each).

Number Of Ingredients 10

Ingredients

4 cups uncooked egg noodles
4 cups cubed cooked chicken
1 package (16 ounces) frozen peas and carrots
2 cups whole milk
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup chopped onion
2 tablespoons butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Preheat oven to 350°. Cook noodles according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain noodles; add to chicken mixture., Transfer to 2 greased 8-in. square baking dishes. Cover and bake 30 minutes. Uncover and bake 10-15 minutes longer or until heated through. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Cover and microwave on high for 10-12 minutes or until heated through and a thermometer inserted in center reads 165°, stirring twice.

Nutrition Facts : Calories 355 calories, Fat 15g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 1106mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 3g fiber), Protein 24g protein.

SAUTEED PEAS AND CELERY

Sauteed Peas And Celery image

Make and share this Sauteed Peas And Celery recipe from Food.com.

Provided by MizzNezz

Categories Vegetable

Time 23m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1/4 cup chopped red onion
1/4 cup chopped celery
1 (10 ounce) box frozen peas (or 2 cups fresh peas)
2 tablespoons chopped celery leaves
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Heat oil in skillet on med, add onions, cook until soft.
Add celery, cook until crisp tender.
Increase heat to med hi, add peas.
Cook until peas are heated through (about 6 minutes).
Stir in celery leaves, salt and pepper.

Nutrition Facts : Calories 120.4, Fat 7, SaturatedFat 1, Sodium 378.1, Carbohydrate 11.2, Fiber 3.3, Sugar 4.4, Protein 3.9

PEAS AND CELERY

Peas and Celery image

"This recipe came with the first microwave we purchased, in the early '80's, and was one of the first vegetable recipes I tried," recalls Phyllis Groves of Ukiah, California. "I loved the results and still prepare this side dish often."

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

3 celery ribs, chopped
1/3 cup chopped onion
2 tablespoons water
2 tablespoons butter
1 package (10 ounces) frozen peas
1/4 teaspoon lemon-pepper seasoning

Steps:

In a microwave-save dish, combine the celery, onion, water and butter. Cover and microwave on high for 4-5 minutes. Stir in peas and lemon-pepper. Cover and microwave 4-6 minutes longer. Let stand for 4 minutes or until peas are tender.

Nutrition Facts : Calories 90 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 170mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

CREAM OF CASHEW PEA SOUP

Cream of Cashew Pea Soup image

Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.

Provided by Brooks Headley

Categories Bon Appétit Soup/Stew Summer Pea Sugar Snap Pea Cashew Nut Vegan Vegetarian Lunch Appetizer Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
2 large onions, finely chopped
2 celery stalks, chopped
4 garlic cloves, thinly sliced
Kosher salt, freshly ground pepper
2 cups raw cashews
2 tablespoons raw or light brown sugar
1 teaspoon crushed red pepper flakes
2 pounds frozen sugar snap or green peas, thawed
1 tablespoon malt vinegar
Thinly sliced scallions and crushed potato chips (for serving)

Steps:

Heat oil in a large saucepan over medium-low. Add onions, celery, and garlic and cook, stirring often and adding a splash or so of water if the bottom of pan gets too brown, until golden brown, 30-40 minutes. Season with salt and pepper. Add cashews, sugar, red pepper flakes, and 3 cups water and bring mixture to a simmer. Cook until vegetables are very soft and losing their structure, 10-15 minutes.
Blend one-third of sugar snap peas with one-third of vegetable mixture in a blender, adding some cooking liquid from vegetable mixture as needed to thin, until very smooth, about 2 minutes. Press purée through a fine-mesh sieve into a medium saucepan; discard solids. Working in 2 batches, repeat with remaining peas and vegetable mixture, adding water as needed if you run out of cooking liquid. If soup is still very thick, thin with water until you get a velvety, pourable consistency. (You should have about 7 cups soup.)
Stir vinegar into soup; season with more salt and pepper and warm over medium-low until heated through.
Serve soup topped with scallions and potato chips.
Do Ahead
Soup can be made 2 days ahead. Let cool; cover and chill. Reheat over medium-low, thinning with water as needed until pourable.

Tips:

Choose fresh, tender celery and peas. This will ensure the best flavor and texture in your dish.
Don't overcook the vegetables. They should be cooked until just tender, but still retain their bright color and slight crunch.
Use a good quality cream. This will make the sauce rich and flavorful. You can use heavy cream, whipping cream, or even sour cream.
Season the sauce to taste. Add salt, pepper, and other seasonings to your liking. You can also add a touch of sweetness with honey or maple syrup.
Serve immediately. This dish is best enjoyed fresh and hot.

Conclusion:

Creamy celery and peas is a classic side dish that is both simple to make and delicious. It is a great way to use up fresh vegetables, and it is also a good source of vitamins and minerals. Whether you are serving it with roasted chicken, grilled fish, or simply a piece of bread, this dish is sure to please everyone at your table.