Coconut Free Classic Creamed Peas
Creamed peas have a way of making even the simplest weeknight dinner feel a little more special, and this version delivers that old-fashioned comfort in the best possible way. The sauce starts with a classic butter-and-flour roux, then gets a slow pour of whole milk whisked in until it's silky, thick, and perfectly coating every pea. A pinch of nutmeg and black pepper give it just enough warmth to keep things interesting without overwhelming the natural sweetness of the peas. Many store-bought creamed vegetable products sneak in coconut-derived oils or thickeners, so making this from scratch with straightforward pantry staples is a genuinely smart move. Every ingredient here is exactly what it sounds like — butter, flour, milk, peas — so there's no label-reading anxiety involved. The optional sugar is a nice touch if your peas need a little lift, and the whole thing comes together in one saucepan with minimal fuss. It's the kind of side dish that disappears fast, so you might want to double it.
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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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