Citrus 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 backbone of a silky béchamel-style sauce, seasoned with black pepper and a whisper of nutmeg that makes the whole thing feel a little more special than you'd expect. The peas stay bright green and tender, coated in that rich, velvety sauce — it's the kind of dish that disappears fast at the dinner table. For anyone navigating citrus-free eating, this recipe is a natural fit. There's no lemon juice, no zest, no orange-based seasoning hiding anywhere in the ingredient list — just wholesome pantry staples that come together without any substitutions needed. That's a relief when so many creamy sauces and vegetable dishes sneak in a squeeze of citrus "for brightness." Here, the nutmeg and optional pinch of sugar do all the flavor lifting. It pairs beautifully with roasted meats, mashed potatoes, or honestly just a good 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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