Fructose Free Classic Creamed Peas
Creamed peas are one of those old-fashioned comfort dishes that somehow never goes out of style, and this version is silky, savory, and deeply satisfying. For anyone managing fructose sensitivity, peas can be a tricky vegetable — but in a modest, measured portion and paired with a rich béchamel-style sauce, this dish keeps things grounded and gentle on digestion. The sauce itself is built from butter, flour, and whole milk, which means no hidden sweeteners or high-fructose ingredients lurking in the background. A whisper of nutmeg adds warmth without overwhelming the natural sweetness of the peas, and the whole thing comes together in one saucepan in just minutes. The optional pinch of granulated sugar is easy to leave out entirely if you're keeping things strict, making this recipe simple to adapt to your needs. Serve it alongside roasted chicken, a simple piece of fish, or even spooned over mashed potatoes for a cozy, fuss-free meal that feels like a hug on a plate.
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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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