🫛 Classic Basic Creamed Peas
Simply the Best Side Dish
🧾 Ingredients:
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3 cups frozen green peas (no need to thaw)
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2 tbsp butter
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2 tbsp all-purpose flour
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1 cup whole milk (or half-and-half for extra richness)
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½ tsp salt (or to taste)
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¼ tsp black pepper
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Pinch of sugar (optional, enhances sweetness)
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Optional: 2 tbsp grated Parmesan or a sprinkle of nutmeg for a subtle twist
🥄 Instructions:
1. Cook the Peas
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In a saucepan, bring a few cups of water to a boil.
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Add peas and cook for 2–3 minutes until just tender and bright green.
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Drain and set aside.
2. Make the Cream Sauce
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In the same saucepan, melt butter over medium heat.
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Whisk in flour to make a roux; cook for 1–2 minutes, stirring constantly.
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Slowly whisk in milk, a little at a time, until smooth and thickened (about 3–5 minutes).
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Season with salt, pepper, and a tiny pinch of sugar if using.
3. Combine and Heat Through
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Add cooked peas to the sauce.
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Stir gently to coat and heat everything through, about 2 more minutes.
4. Serve Warm
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Transfer to a serving dish and garnish with a pat of butter or fresh herbs, if desired.
🧑🍳 Tips:
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For extra richness: use a splash of cream or half-and-half.
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For Southern flair: add a bit of cooked chopped bacon or pearl onions.
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Reheats well — just add a splash of milk to loosen the sauce.
Would you like a creamed peas and carrots version or one with a cheesy twist next?