Barley Free Classic Creamed Peas
Creamed peas are one of those quietly comforting side dishes that deserve way more attention than they get. The sauce comes together from butter, all-purpose flour, and whole milk — a simple, old-fashioned roux base that's naturally free of barley and any barley-derived thickeners you might find lurking in packaged cream sauces or seasoning mixes. A pinch of nutmeg and a whisper of black pepper give the sauce a gentle warmth that makes it taste far more sophisticated than the short ingredient list suggests. The peas stay bright green and just tender, coated in that silky, spoon-clinging sauce — it's the kind of side that disappears fast at the dinner table. If you want a touch of sweetness to balance the savory notes, a small spoon of sugar does the trick beautifully without changing the character of the dish. This comes together in one saucepan with minimal cleanup, making it an easy win on a busy weeknight or alongside a holiday spread.
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- ¼ tsp salt
- ¼ tsp black pepper
- ⅛ tsp ground nutmeg
- 3 cups frozen peas, thawed
- 1 tsp granulated sugar (optional)
Instructions
- 1
Melt the butter in a medium saucepan over medium heat until foamy and just beginning to subside, about 1 minute.
- 2
Add the flour and stir constantly with a wooden spoon or silicone spatula for 1 to 2 minutes, until the mixture turns pale golden and smells faintly nutty.
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