- 1 celery rib with leaves, chopped
- 1 teaspoon butter or stick margarine
- 1 cup frozen peas, thawed
- 1/4 cup reduced-fat sour cream
- 2 tablespoons fat-free milk
- 1 tablespoon minced fresh parsley
- 1 dash white pepper
- In a nonstick skillet, saute celery in butter for 6-8 minutes or until tender. Stir in peas; cook 3-4 minutes longer, stirring often. Add sour cream, milk, parsley and pepper; reduce heat. cook and stir until heated through and blended.