Capsaicin Free Classic Creamed Peas
Creamed peas are one of those quietly comforting dishes that deserve way more attention than they get — sweet, tender peas wrapped in a silky béchamel that feels both nostalgic and genuinely satisfying. The sauce comes together with just butter, flour, and whole milk, building a rich, velvety base that clings to every pea without any heat or spice in sight. A pinch of nutmeg and a whisper of black pepper add warmth and depth without any capsaicin, making this a completely safe and delicious option for anyone who needs to avoid that compound entirely. The optional sugar is a small but smart touch that coaxes out the natural sweetness of the peas and rounds out the whole dish beautifully. It comes together in one saucepan with minimal fuss, and the result is a side dish that pairs effortlessly with roasted meats, baked fish, or a simple weeknight dinner. Bright green, creamy, and genuinely craveable — this is the kind of recipe that earns a permanent spot in your rotation.
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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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