Honey Free Classic Creamed Peas
Creamed peas are one of those old-fashioned comfort dishes that deserve a serious comeback, and this version delivers that nostalgic, velvety goodness without a drop of honey or any sweetener you'd need to stress about. The sauce starts with a simple butter-and-flour roux that cooks until it smells faintly nutty, then gets brought together with whole milk into a smooth, spoon-coating béchamel that feels far more luxurious than the short ingredient list suggests. A pinch of nutmeg adds just enough warmth to make the whole thing feel intentional and a little special. The peas go in at the end and only need a couple of minutes to heat through, so they stay bright green and tender rather than turning dull and mushy. If you want a tiny hint of sweetness to balance the savory sauce, a teaspoon of granulated sugar is completely optional and entirely your call — no honey required, no substitutions needed. This is the kind of side dish that pairs beautifully with roasted chicken, a holiday ham, or honestly just a pile of mashed potatoes on a weeknight when you need something comforting fast.
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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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