Cinnamon Free Classic Creamed Peas
Creamed peas are one of those quietly comforting side dishes that deserve way more attention than they get. A simple butter-and-flour roux forms the base of a silky béchamel-style sauce, which gets a gentle lift from a pinch of nutmeg and black pepper — no cinnamon or warm spice blends anywhere in sight. That matters more than you might think, since a lot of creamy, spiced sauces sneak in cinnamon as a background note, and it can be genuinely tricky to find recipes that skip it entirely. Here, the seasoning is clean and straightforward, letting the natural sweetness of the peas do the heavy lifting. The optional pinch of sugar is a nice touch if your peas need a little brightness, but the dish is completely satisfying without it. Bright green, glossy, and ready in just a few minutes once the sauce comes together, this is the kind of effortless side that pairs beautifully with roasted chicken, a holiday ham, or honestly just a pile of mashed potatoes.
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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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