Creamed Peas

Short description

Creamed peas are a smooth, comforting side dish of tender peas bathed in a rich, creamy sauce—often built from butter, flour (a roux), and milk or cream. Simple, homey, and perfect alongside roasted meats, poultry, or even as part of a lighter dinner.

Why You’ll Love This Recipe

• It transforms basic peas into something indulgently creamy.

• Very quick to make—minimal prep, especially if using frozen peas.

• Flexible: you can dress it up or keep it rustic.

• Balances well with bold mains; adds softness and richness to a meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Peas (frozen, fresh, or petite sweet peas)

• Butter

• All‑purpose flour

• Milk, half‑and‑half, or light cream

• Salt

• Black or white pepper

• Optional: garlic powder, onion or shallots

• Optional finish: heavy cream, fresh herbs (e.g. parsley, chives), nutmeg

Directions

1. If using fresh peas, shell them and cook in boiling water until just tender. If using frozen peas, you don’t need to thaw fully; they go directly into the sauce.

2. In a saucepan over medium heat, melt the butter. If using onions or shallots, sauté them now until soft (but not browned).

3. Sprinkle the flour over the butter (and onions if used), stirring to make a smooth roux. Cook for a minute or so to remove the raw flour taste.

4. Gradually whisk in the milk (or half‑and‑half / cream), stirring frequently until the sauce thickens.

5. Season with salt, pepper, and optional flavorings like garlic powder or a pinch of nutmeg.

6. Add the peas; stir gently just until they are heated through and coated with the cream sauce. Don’t overcook so that peas stay tender.

7. Taste and adjust seasonings. Optionally stir in a splash of heavy cream or sprinkle fresh herbs just before serving.

Servings and timing

• Makes about 4‑6 servings as a side.

• Prep time: ~5 minutes (if peas are ready and everything prepped).

• Cook time: ~10‑15 minutes.

• Total time: ~15‑20 minutes.

Storage/Reheating

• Storage: Let cool, then store in an airtight container in the refrigerator. Keeps for about 2‑3 days.

• Reheating: Warm gently in a saucepan over low heat. If the sauce has thickened too much, add a splash of milk or cream to loosen. Microwaving works in a pinch—cover and stir occasionally.

FAQs

What kind of peas should I use—fresh or frozen?

Frozen peas are very convenient: they’re picked fresh and frozen at peak, so flavor and texture tend to be good. Fresh peas are lovely if available, but require more prep. Canned peas are okay but risk being mushy; add them late and gently.

Can I use milk instead of cream?

Yes. Milk or half‑and‑half will work and lighten the dish. If you want richer flavor or a silkier texture, use some cream or finish with a bit of heavy cream.

How do I avoid the sauce being too thin or too thick?

• If too thin: let it simmer a little longer, or add a little more flour in the roux stage (but whisk well so no lumps).

• If too thick: whisk in extra milk or cream until desired consistency.

What flavorings go well with creamed peas?

Garlic powder or fresh garlic, onion or shallots, a little nutmeg, fresh herbs like parsley/chives, even a bit of lemon zest for brightness.

Is it possible to make this dish dairy‑free?

Yes: use a plant‑based butter substitute, and substitute milk or cream with non‑dairy alternatives (e.g. oat‑milk, almond cream) that can thicken well. A thickener like cornstarch may help.

Can I freeze creamed peas?

Freezing is possible, though texture of sauce might change a bit (may separate or become grainy). To reheat, thaw and warm gently, stirring well and adding cream or milk to refresh the texture.

How do I keep peas bright and avoid dull color?

Don’t overcook them. If using fresh peas, blanch or cook just until tender. Frozen peas should be added toward end of cooking so they retain color. Also, avoid very high heat once cream or milk is in.

Can I make a larger batch?

Yes. The recipe scales well. Be sure your pot is large enough, and adjust thickening agent (flour) and dairy proportionally.

Conclusion

Creamed Peas are a simple but elegant side dish—easy enough for mid‑week meals, yet comforting enough for weekend dinners. With minimal ingredients, you can bring together creaminess, sweetness from the peas, and whatever flavor accents you prefer. A versatile dish that rounds out many menus beautifully.

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