Lupin Free Classic Creamed Peas
Creamed peas are one of those old-fashioned comfort sides that somehow never goes out of style, and this version is silky, bright, and deeply satisfying. A simple roux of butter and all-purpose flour forms the base of a velvety béchamel, seasoned with black pepper and a whisper of nutmeg that makes the whole thing feel a little more special than it has any right to. The peas stay vibrant and tender, coated in that rich sauce without losing their fresh, sweet character. For anyone avoiding lupin — a legume that quietly shows up in some flour blends, pasta, and processed sauces — this recipe keeps things clean and straightforward with standard pantry staples and nothing hidden. There's no need to scrutinize labels or swap out specialty ingredients; everything here is exactly what it says it is. A pinch of sugar is optional but worth considering if your peas need a little lift. Serve it alongside roasted chicken, a holiday ham, or honestly just a piece of crusty bread and call it dinner.
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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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