Eggless Classic Creamed Peas
Creamed peas are one of those old-fashioned comfort sides that somehow never goes out of style, and this version is silky, lightly spiced, and deeply satisfying. The sauce starts with a simple butter-and-flour roux that cooks until pale golden and nutty before the milk goes in — that extra minute of cooking is what gives the whole dish a rich, layered flavor rather than a raw, floury taste. A pinch of nutmeg adds just enough warmth to make the cream sauce feel a little special without overpowering the sweet, bright peas. Because the sauce is built entirely from butter, flour, and milk, there's no need to worry about hidden egg-based thickeners or binders that can sneak into store-bought versions. The optional touch of sugar is a small but clever move that coaxes out the natural sweetness of the peas and balances the savory sauce beautifully. This comes together in one saucepan with minimal effort, making it an easy weeknight side that pairs well with roasted chicken, ham, or really anything that could use a little creaminess on the plate.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!