Classic Creamed Peas - Easy Homemade Recipe

Classic Creamed Peas - Easy Homemade Recipe

ByDorothy Miller
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Sweet green peas in a simple white sauce: old-fashioned, yes, and to my taste one of the most underrated sides there is.

The sauce starts with butter and a little finely chopped onion, softened for a few minutes before the flour goes in. Cooking the flour for a full minute while stirring takes away its raw taste. The milk is whisked in gradually so the sauce stays smooth, and it simmers until it thickens.

The peas go in frozen, along with salt, pepper and a pinch of sugar that underlines their natural sweetness. They need only a few minutes to turn tender and hot, and longer cooking dulls their bright color. Whole milk gives the richest sauce, and a final taste before serving is the moment to adjust the seasoning.

Roast chicken, baked ham or meatloaf all make a good match.

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Creamed Peas

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Tender peas in a creamy white sauce made with butter, onion, flour and whole milk, with a pinch of sugar to bring out their sweetness.

  • Author: Dorothy Miller

Ingredients

Scale

  • 2 cups frozen peas
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/4 cup finely chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon sugar

Instructions

  1. Melt butter in a saucepan over medium heat. Add chopped onion and cook until softened, about 3 minutes.
  2. Stir in flour and cook for 1 minute, stirring constantly. Gradually whisk in milk until smooth.
  3. Bring to a simmer, stirring frequently, until sauce thickens, about 3-4 minutes.
  4. Add frozen peas, salt, pepper, and sugar. Cook for 5-7 minutes until peas are tender and heated through.
  5. Adjust seasoning if needed and serve warm.

Notes

Whisk the milk in gradually so the sauce stays smooth, then add the peas straight from the freezer.

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Frequently Asked Questions

Do I need to thaw the frozen peas?

No. Add the frozen peas straight to the thickened cream sauce and cook them for 5-7 minutes, until they are tender and heated through.

My sauce seems too thin. How can I thicken it?

If your cream sauce is a little runny, don’t worry! You can stir a little cornstarch into cold milk to make a slurry, whisk it into the simmering sauce and cook briefly until it thickens.

Can I make this dish ahead of time?

You can! Prepare the creamed peas completely, let them cool, and store them in an airtight container in the refrigerator and eat them within a few days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce if needed.

What can I serve with creamed peas?

They go well with fried chicken, meatloaf, roasted turkey or a baked ham, and they also pair nicely with fluffy biscuits or mashed potatoes.

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