Description
Creamed peas bring pure comfort straight from Grandma’s kitchen to your dinner table, delivering a classic side dish that feels like a warm hug. Tender peas swimming in a silky cream sauce make this simple recipe a guaranteed crowd-pleaser that pairs perfectly with your favorite protein.
Ingredients
Scale
Vegetables:
- 2 pounds fresh or frozen peas
Dairy:
- 4 tablespoons unsalted butter
- 2 cups whole milk
- ½ cup heavy cream
Seasonings and Herbs:
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- ¼ teaspoon ground nutmeg
- 1 pinch sugar
- Salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh mint
Instructions
- Melt 4 tablespoons unsalted butter in a large saucepan over medium heat at 350°F. Sauté your finely chopped onion until translucent and soft, stirring constantly for 5-7 minutes.
- Add 2 minced garlic cloves to the pan. Cook for exactly 1 minute until aromatic, preventing any browning.
- Sprinkle 2 tablespoons all-purpose flour over the onion mixture. Stir continuously for 2 minutes to create a smooth roux without any lumps.
- Gradually pour 2 cups whole milk into the pan, whisking steadily to ensure a completely smooth consistency. Keep the heat at medium-low.
- Simmer the sauce for 5-7 minutes, stirring occasionally until it thickens enough to coat your spoon. Reduce heat to low if sauce becomes too rapid.
- Stir in ½ cup heavy cream and ¼ teaspoon ground nutmeg. Season with salt and black pepper to your taste preference.
- Add 2 pounds of fresh or frozen peas directly into the cream sauce. Maintain low heat at 325°F.
- Gently simmer the peas for 3-5 minutes for frozen, or 5-7 minutes for fresh, stirring occasionally to prevent sticking.
- Taste and adjust seasoning. Add a pinch of sugar if you want enhanced sweetness.
- Optional: Sprinkle 2 tablespoons chopped parsley and 1 tablespoon chopped mint on top for fresh flavor.
- Transfer immediately to a serving dish while piping hot and creamy.
Notes
- Always use fresh or high-quality frozen peas for the best flavor and texture in your creamed peas.
- Let your roux cook briefly to remove the raw flour taste, which helps create a smoother, more refined sauce.
- When adding milk to the roux, whisk steadily and slowly to prevent lumps from forming in your cream sauce.
- For a lighter version, substitute half-and-half for heavy cream and use less butter to reduce overall calories.
- Prep Time: 10 minutes
- Cook Time: 20-24 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 168 kcal
- Sugar: 3 g
- Sodium: 70 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 35 mg