High Fructose Corn Syrup Free Classic Creamed Peas
Creamed peas are one of those old-fashioned comfort sides that deserve a serious comeback, and this version is exactly the kind of simple, satisfying dish that earns a permanent spot in your weeknight rotation. The sauce starts with a classic butter-and-flour roux, then gets built up with whole milk until it's silky and thick enough to cling to every pea — no shortcuts, no mystery additives. That matters more than it sounds, because store-bought creamed vegetables and jarred sauces are notorious for sneaking in sweeteners like high fructose corn syrup to extend shelf life and boost flavor. Here, a tiny pinch of optional granulated sugar is the only sweetener in sight, and you're in complete control of whether it goes in at all. A whisper of nutmeg alongside the salt and pepper gives the sauce a subtle warmth that makes it taste far more complex than the ingredient list suggests. The peas stay bright green and just tender, which means the whole dish looks as good as it tastes. It's the kind of from-scratch cooking that's genuinely easy and genuinely worth it.
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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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