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You won't believe how a simple dish of Creamed Peas can transform your dinner table. I make this 15-minute recipe whenever I need a quick comforting side that everyone loves. The sweet peas swimming in that velvety sauce never fail to bring smiles to my family's faces.
Worth Every Bite
I love how this recipe turns ordinary frozen peas into something special. The creamy sauce makes even the pickiest eaters come back for seconds. It's become my go-to side dish for everything from weeknight chicken dinners to holiday feasts because it's just so easy and delicious.
Your Shopping List
- Peas: I usually grab a bag of frozen peas they're so convenient. Fresh work too if you have them or even canned just drain them really well.
- Butter: This makes our sauce rich and delicious.
- Flour: Just enough to make that perfect creamy sauce.
- Milk: Whole milk makes it perfectly creamy but sometimes I splash in some heavy cream for special occasions.
Kitchen Magic
- Get Those Peas Ready:
- Cook your peas until they're just tender you want them to keep their pretty green color.
- Make Your Sauce:
- Melt your butter add flour salt and pepper and cook until it smells nutty. Pour in your milk and sugar whisking until it bubbles and thickens about 2 minutes.
- Bring It Together:
- Drain those peas really well stir them into your sauce and warm everything through.
Make It Your Own
- Add bacon: Sometimes I crumble in some crispy bacon it's absolutely amazing.
- Try onions: Sautéing some onions in the butter first adds such lovely flavor.
- Play with herbs: Fresh mint or dill makes everything taste garden fresh and parsley adds such nice color.
- Make it vegan: Use plant based butter and milk works great especially coconut cream with curry spices.
Keep It Fresh
Your creamed peas will stay good in the fridge for a few days in a sealed container. When you're ready to eat them again just warm them slowly on the stove or in the microwave. I wouldn't freeze them though the sauce gets weird when it thaws.
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No Gluten No Problem
Got gluten sensitivities? Just swap the flour for cornstarch or arrowroot powder. The sauce turns out just as creamy and delicious and nobody will know the difference.
Frequently Asked Questions
- → Can I use fresh peas instead of frozen?
Fresh peas work great in this recipe. Just cook them until tender, about 3-5 minutes in boiling water, before adding them to the cream sauce.
- → Why is my cream sauce lumpy?
Lumps form when flour isn't fully mixed with butter. Make sure to stir constantly when mixing flour into melted butter, then add milk slowly while stirring.
- → Can I make creamed peas ahead of time?
These peas taste best fresh, but you can reheat them gently on the stove or microwave. Add a splash of milk if sauce gets too thick.
- → How do I know when the sauce is thick enough?
The sauce should coat the back of a spoon and be thick enough to cling to the peas. If too thin, cook a bit longer; if too thick, add milk.
- → Can I freeze creamed peas?
Cream sauces don't freeze well as they can separate and become grainy. It's best to make this dish fresh when needed.