Carrageenan Free Classic Creamed Peas
Creamed peas have a way of making any plate feel like a proper home-cooked meal, and this version delivers that silky, buttery sauce with sweet, bright green peas in every bite. The secret is a simple roux — butter and flour cooked together until just golden and nutty — which gives the cream sauce its body without relying on any additives or thickeners. That matters more than you might think, because many store-bought creamed vegetables and dairy products sneak in carrageenan as a stabilizer, making a dish this simple surprisingly hard to find ready-made. Here, whole milk and a carefully stirred roux do all the work, so the ingredient list stays clean and completely free of that concern. A pinch of nutmeg and a whisper of black pepper round out the flavor in a way that feels almost old-fashioned in the best possible sense. The optional sugar is a small but smart touch that coaxes out the natural sweetness of the peas without tipping the dish into dessert territory. It comes together in one saucepan and is the kind of side dish that disappears fast.
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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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