GREEN PEA CASSEROLE
Excellent, sophisticated dish. Great for luncheons. This dish is always a smash hit!
Provided by SALLIEBRYANT
Categories Side Dish Vegetables Green Peas
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a medium bowl, mix together the peas, pimentos, water chestnuts, cream of celery soup and onion. Pour into a 1 1/2 quart casserole dish. Top with shredded cheese. In a separate bowl, mix together the cracker crumbs and margarine; sprinkle evenly over the cheese.
- Bake for 30 to 40 minutes in the preheated oven, until browned and bubbly.
Nutrition Facts : Calories 281.5 calories, Carbohydrate 20.2 g, Cholesterol 13.3 mg, Fat 20.2 g, Fiber 2.9 g, Protein 5.8 g, SaturatedFat 5.1 g, Sodium 712.7 mg, Sugar 4.3 g
CRUNCHY PEA AND WATER CHESTNUT SALAD
Great fresh-tasting salad.
Provided by candygrama
Categories Salad Vegetable Salad Recipes Green Pea Salad Recipes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Place frozen peas in a colander; rinse under hot water to thaw. Drain.
- Mix peas, carrots, water chestnuts, and green onions together in a bowl.
- Whisk vegetable oil, red wine vinegar, soy sauce, garlic, sugar, paprika, and dry mustard together in a separate bowl; pour over pea mixture. Marinate salad for at least 1 hour.
- Stir mayonnaise into salad just before serving.
Nutrition Facts : Calories 239.3 calories, Carbohydrate 22.6 g, Cholesterol 5.2 mg, Fat 15.1 g, Fiber 5.6 g, Protein 5.3 g, SaturatedFat 2.2 g, Sodium 408.1 mg, Sugar 8 g
GRATIN OF CELERY ROOTS AND CHESTNUTS
Provided by Molly O'Neill
Categories casseroles, side dish
Time 40m
Yield 6 - 8 servings
Number Of Ingredients 10
Steps:
- Using a stainless-steel knife, peel the celery root and cut into 1/2-inch dice. Put the celery root, chestnuts and milk in a pot over medium heat and simmer, uncovered, until tender, about 15 minutes. Drain.
- Puree chestnuts and cooked celery root in a food processor, drizzling in heavy cream to loosen the mixture. Add all but 1 teaspoon of the butter, the salt and the white and cayenne pepper. Grease a 1-quart casserole with the remaining butter. Push the puree through a fine-mesh strainer into the casserole and, if serving later, cover with foil and refrigerate. The gratin can be stored for two days and reheated for 15 minutes in a 300-degree oven before serving.
- For an optional garnish, deep-fry celery leaves in vegetable oil, drain well on paper towels and sprinkle over gratin just before serving.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 5 grams, Carbohydrate 40 grams, Fat 13 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 496 milligrams, Sugar 9 grams, TransFat 0 grams
GINGERED PEAS AND WATER CHESTNUTS
Frozen peas star in Gingered Peas and Water Chestnuts, which is suggested by reader Joan Solberg (below) of Ashland. "My friend started making this as a special treat for Christmas because it has such a nice combination of flavors and textures," Joan shares. "It's one of my favorite dishes, so I serve it at home and for potlucks all year-round."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Set aside 1/4 cup broth. In a large saucepan, combine the vegetables, butter, seasonings and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes. , In a small bowl, combine cornstarch and reserved broth until smooth; stir into pea mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
Nutrition Facts : Calories 113 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 672mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein.
PEAS AND CELERY
"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
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
WATER CHESTNUT PEA SALAD
A local restaurant serves a pea salad that everyone raves over, so I came up with a similar version my family likes even better. My husband requests the well-dressed crunchy combination often during the summer. At 70¢ a serving, it doesn't cost a lot to make this chilled vegetable side dish. -Maree Waggener Cheney, Washington
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cook carrots in a small amount of water until crisp-tender; drain and rinse in cold water. Place in a serving bowl; add the peas, water chestnuts, onions and cheese. In a small bowl, combine the salad dressing, bacon and pepper; mix well. Pour over salad and toss to coat. Chill until serving.
Nutrition Facts : Calories 240 calories, Fat 15g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 428mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 5g fiber), Protein 9g protein.
CREAMY PEA CASSEROLE
My sister-in-law shared this time-tested recipe with me a few years back. It's a welcome addition to church or family dinners.- Mary Pauline Maynor, Franklinton, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the onion, celery and red pepper in butter for 8-10 minutes or until tender. Stir in soup and milk; heat through. Stir in peas and water chestnuts. , Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cracker crumbs. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Nutrition Facts : Calories 254 calories, Fat 16g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 611mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 5g fiber), Protein 5g protein.
SNOW PEAS WITH WATER CHESTNUTS
Snow peas with water chestnuts, sesame seeds, and mint. This is quick and easy, yet good enough for company.
Provided by NAUTICOLE
Categories Side Dish Vegetables
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Stir in the snow peas, and cook for 2 minutes, then add the water chestnuts, mint, and sesame seeds. Cook and stir until the snow peas are tender, and the water chestnuts are hot, about 3 minutes longer. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 87.6 calories, Carbohydrate 11 g, Fat 3.9 g, Fiber 3.3 g, Protein 3 g, SaturatedFat 0.6 g, Sodium 6.4 mg, Sugar 4 g
CREAMY PEAS AND WATER CHESTNUTS
Make and share this Creamy Peas and Water Chestnuts recipe from Food.com.
Provided by pines506
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix peas, soup, water chestnuts and cheddar and pour into a greased flat casserole dish.
- Mix cracker crumbs and margarine, sprinkle on top.
- Bake at 350F uncovered for 30 minutes until bubbly.
Nutrition Facts : Calories 507.5, Fat 37.1, SaturatedFat 11.1, Cholesterol 29.7, Sodium 946.5, Carbohydrate 30.8, Fiber 6.9, Sugar 9.7, Protein 15.1
CELERY ROOT AU GRATIN
Provided by Pierre Franey
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Peel celery root and cut into 1-inch cubes. There should be 6 to 7 cups.
- Peel potatoes and cut into 1-inch cubes. Combine potatoes and celery-root pieces in a saucepan. Add water to cover and salt to taste. Bring to a boil and cook about 15 minutes or until vegetable pieces are tender.
- Meanwhile, preheat broiler to high.
- Drain vegetables and pour them into the bowl of a food processor. Blend thoroughly and add salt, pepper, nutmeg, butter and cream. Blend well.
- Spoon and scrape mixture into a small baking dish and smooth over the top. Sprinkle evenly with Parmesan cheese.
- Place dish under broiler about 6 inches from heat. Broil about 5 minutes or until cheese is nicely browned and glazed.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 16 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 873 milligrams, Sugar 4 grams, TransFat 0 grams
PEA , CELERY & WATER CHESTNUTS AU GRATIN
My mom used to make this wonderful vegtable side dish. It is really good with roasted chicken and chicken rice-a-roni - Comfort food!
Provided by tamibic
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Saute celery and mushrooms in butter until tender crisp; add the tiny peas and cook for a few more minutes.
- Season with celey salt and pepper.
- Combine soup and waterchestnuts in seperate small bowl.
- In a buttered 1 1/2 quart casserole arrange half of the vegtable medley, top with soup and repeat the layers.
- Top with the fresh parmesan cheese.
- Bake 350 degrees for 20 minutes.
Nutrition Facts : Calories 319.5, Fat 14.5, SaturatedFat 7, Cholesterol 26.3, Sodium 917.9, Carbohydrate 34.5, Fiber 8.5, Sugar 11.7, Protein 15.2
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