Creamed Peas
Creamed Peas are a simple, comforting side that comes together quickly with just a few ingredients. A basic white sauce coats sweet green peas in a smooth, creamy layer. This side dish is perfect alongside roasted meats or classic dinner spreads. It’s not fancy, but it hits the spot every time.
If you’re used to peas straight from a can or steamed in the microwave, this version will surprise you. Making a quick roux and stirring in frozen peas turns them into a cozy, satisfying dish.
Ingredients
- Butter – You can use salted or unsalted butter. If you use salted butter, omit adding more salt until you taste the final dish before serving, then season as needed.
- All-purpose flour
- Whole milk – You can use any kind of milk, but whole milk will give the richest flavor.
- Green peas – Frozen.
- Salt and pepper
- Sugar (optional)
How To Make Creamed Peas
- Melt the butter in a saucepan or skillet over medium heat.
- Add the flour and whisk constantly for about a minute to form a smooth paste.
- Slowly pour in the milk, whisking continuously to avoid lumps. Keep stirring until the mixture thickens, about 3 to 4 minutes.
- Add the peas, salt, pepper, and a pinch of sugar if you like.
- Let the mixture simmer for about 5 minutes, until the peas are heated through and the sauce is creamy.
- Serve warm, either straight from the pot or in a serving bowl.
Step-By-Step Process
Chef Jenn’s Tips
- Don’t let the roux brown; just cook it enough to remove the raw flour taste.
- Slightly warming the milk before adding it helps prevent lumps.
- Whole milk gives the creamiest result, but lower-fat milk can work in a pinch.
- Try the peas before adding sugar—many are already sweet enough.
- Add fresh herbs like chives or dill if you want a little extra flavor or color.
Recommended
Make It A Meal
Creamed peas go well with roast chicken, baked ham, pork chops, or meatloaf. For a holiday spread, pair them with scalloped potatoes or deviled eggs. For a fun retro twist, spoon them into puff pastry shells.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, and add a splash of milk to thin the sauce if needed. Freezing is not recommended, as the sauce can separate after thawing.
Creamed Peas
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 2 cups green peas frozen
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- pinch sugar optional
Instructions
- Melt the butter in a large skillet or medium sized sauce pan over medium heat.
- Add the flour and whisk constantly for about a minute to form a smooth paste.
- Slowly pour in the milk, whisking continuously to avoid lumps. Keep stirring until the mixture thickens—about 3 to 4 minutes.
- Add the peas, salt, pepper, and a pinch of sugar if you like.
- Let the mixture simmer for about 5 minutes, until the peas are heated through and the sauce is creamy.
- Serve warm, either straight from the pot or in a serving bowl.
Notes
Chef Jenn’s Tips
- Don’t let the roux brown; just cook it enough to remove the raw flour taste.
- Slightly warming the milk before adding it helps prevent lumps.
- Whole milk gives the creamiest result, but lower-fat milk can work in a pinch.
- Try the peas before adding sugar; many are already sweet enough.
- Add fresh herbs like chives or dill if you want a little extra flavor or color.
