Gelatin 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 classic butter-and-flour roux, then gets a slow pour of whole milk whisked in until it's silky, thick, and just rich enough to cling to every pea. A pinch of nutmeg adds a subtle warmth that makes the whole thing taste a little more special than the short ingredient list suggests. Many store-bought creamed or sauced vegetable products sneak in gelatin as a thickener or stabilizer, so making this from scratch is genuinely the smarter move. Here, the sauce thickens naturally through the roux — no gelatin, no additives, just pantry staples doing their job beautifully. The peas stay bright green and tender, and the optional touch of sugar balances the savory notes perfectly. It comes together in one saucepan and is the kind of simple, satisfying side that pairs with almost anything on the dinner table.
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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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