Chestnut 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 a silky béchamel, which gets a subtle warmth from a pinch of nutmeg and a little black pepper before the peas are folded in. The result is a vibrant, saucy side that's rich without being heavy — the kind of thing that disappears fast at the dinner table. For anyone navigating tree nut allergies or sensitivities, this recipe is refreshingly straightforward: every ingredient is a pantry staple with no hidden surprises to decode on a label. Chestnuts can sneak into holiday sides and creamy sauces more often than you'd expect, so having a from-scratch version you can trust is genuinely useful. Frozen peas keep this weeknight-friendly, and the optional pinch of sugar nudges the sweetness of the peas just enough to balance the savory sauce. It comes together in under ten minutes of active cooking and pairs beautifully with roasted chicken, ham, or really anything that could use a little extra comfort on the side.
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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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