Mushroom 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 base of a silky béchamel, seasoned with black pepper and a whisper of nutmeg that makes the whole thing taste like something your grandmother would have served at Sunday dinner. The thawed peas get folded in at the end and cook just long enough to turn bright green and tender without losing their fresh sweetness. A pinch of sugar is optional but worth considering if your peas need a little lift. Every single ingredient here is straightforward and plant-forward, so there's no need to scan labels or worry about hidden fungi sneaking into your sauce. It comes together in one saucepan in under fifteen minutes, making it an easy weeknight side that still feels a little bit special.
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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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