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Easy Creamed Peas

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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.

Ingredients

  • 3 cups frozen peas (or fresh peas, shelled)
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 1/4 cups milk, half-and-half, or light cream
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black or white pepper
  • Optional: 1/4 tsp garlic powder
  • Optional: 1 small shallot or 2 tbsp finely chopped onion
  • Optional finish: 2 tbsp heavy cream
  • Optional garnish: chopped fresh parsley or chives, pinch of ground nutmeg

Instructions

  1. If using fresh peas, cook in boiling water until just tender, then drain. If using frozen peas, no need to thaw—set aside.
  2. In a saucepan over medium heat, melt the butter. If using shallots or onions, add now and sauté until soft (about 2–3 minutes).
  3. Sprinkle in flour, stirring constantly to form a smooth roux. Cook 1–2 minutes to remove raw flour taste.
  4. Gradually whisk in milk, stirring continuously until the mixture thickens and becomes smooth (3–5 minutes).
  5. Season with salt, pepper, and optional garlic powder or nutmeg.
  6. Add peas to the sauce and stir gently until heated through and fully coated. Do not overcook.
  7. Taste and adjust seasoning. Optionally stir in a splash of heavy cream for extra richness.
  8. Garnish with chopped herbs if desired. Serve warm.

Notes

Use frozen petite peas for best texture and sweetness.Don’t overcook the peas—add them only after the sauce has thickened.Milk keeps it light; use half-and-half or cream for richer results.Add nutmeg or garlic for subtle background flavor.Leftovers can thicken—just add a splash of milk when reheating.

Nutrition

Find it online: https://cookibly.com/easy-creamed-peas/