Gut Friendly Classic Creamed Peas
Creamed peas have a way of feeling both nostalgic and deeply comforting, and this version delivers that silky, satisfying experience with a short, straightforward ingredient list. The sauce starts with a simple butter-and-flour roux cooked until pale golden, which gives it a subtle nuttiness before the milk is whisked in gradually to create a smooth, lump-free base. A pinch of nutmeg adds just enough warmth to make the whole dish feel a little more special than it looks. Peas are naturally gentle on the digestive system, and keeping the seasoning minimal — just salt, pepper, and an optional touch of sugar — means nothing here is working against you. The peas go in at the very end and only cook for a couple of minutes, so they stay bright green and tender rather than turning mushy or losing their fresh flavor. This is the kind of side dish that comes together quickly and pairs beautifully with simple proteins or a scoop of mashed potatoes, making it an easy win on any weeknight 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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