Ginger 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, which gets a gentle lift from a pinch of nutmeg and black pepper before the peas are folded in. The result is lush, velvety, and just sweet enough — especially if you add that optional teaspoon of sugar to coax out the natural flavor of the peas. For anyone avoiding ginger, this kind of classic recipe is a breath of fresh air, since so many packaged vegetable sides and jarred sauces sneak it in as a background spice. Every ingredient here is straightforward and easy to verify, so there's no label-reading stress involved. It comes together in one saucepan and pairs beautifully with roasted chicken, a holiday ham, or really any protein that could use a creamy, bright green companion on the 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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