Citric Acid Free Classic Creamed Peas
Creamed peas are one of those quietly comforting side dishes that deserve way more attention than they get. The sauce starts with a simple butter-and-flour roux that cooks until it smells faintly nutty, then whole milk is whisked in slowly until everything turns silky and thick — the kind of sauce that clings to every pea in the best possible way. A pinch of nutmeg and black pepper round out the flavor without overpowering the natural sweetness of the peas, and a small hit of sugar can coax out even more of that garden-fresh taste if you like. For anyone avoiding citric acid, this recipe is a genuine find. Processed sauces, canned vegetables, and even some frozen blends sneak in citric acid as a preservative or flavor enhancer, making a dish this simple surprisingly hard to find ready-made. Here, every ingredient is straightforward — butter, flour, milk, spices, and peas — with nothing hidden and nothing unnecessary. The whole thing comes together in one saucepan in just a few minutes, making it an easy weeknight side that pairs beautifully with roasted chicken, mashed potatoes, or a simple piece of fish.
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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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