While I was growing up, it was our family tradition to make creamed peas with pearl onions for every Thanksgiving and Christmas dinner. My dad was not a happy camper if he didn't see this dish on the table. It was his favorite! I made it for my own family while our kids were growing up, and now my daughter makes this dish for her family. —Nancy Heishman, Las Vegas, Nevada
Ingredients
- 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
Directions
- In a large skillet, combine the first 7 ingredients; bring to a boil. Reduce heat to medium; cook, uncovered, until onions are tender and most of liquid is evaporated, 8-10 minutes, stirring occasionally. Remove from heat; stir in sour cream. Top with bacon and cashews.
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