Celery Free Classic Creamed Peas
Creamed peas are one of those quietly comforting side dishes that somehow make everything on the plate feel more complete. A simple butter-and-flour roux forms the backbone of the sauce, which gets richened with whole milk and a whisper of nutmeg for a flavor that's warm, slightly sweet, and deeply satisfying. The peas stay bright green and tender, coated in that velvety sauce — it's the kind of dish that disappears fast at the dinner table. For anyone navigating a celery allergy or sensitivity, this recipe is naturally free of the ingredient without any substitutions or workarounds needed. No celery seed, no celery salt, no hidden aromatics — just clean, straightforward pantry staples. A pinch of sugar is optional but nudges the sweetness of the peas in the best possible direction. Serve it alongside a roast, a weeknight chop, or honestly just a big piece of crusty bread.
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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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