Nightshade Free Classic Creamed Peas
Creamed peas are one of those quietly comforting dishes that deserve way more attention than they get. The sauce starts with a simple butter-and-flour roux that gets cooked until it smells faintly nutty, then whole milk is whisked in gradually until you have a velvety, spoon-coating base that clings to every single pea. A pinch of nutmeg adds just enough warmth to make the whole thing feel a little special without overpowering the natural sweetness of the peas. For anyone navigating a nightshade-free lifestyle, this kind of creamy side dish is a genuine win — no tomatoes, no peppers, no paprika, nothing to second-guess. The ingredient list is short and completely straightforward, so there's no need to scrutinize labels or swap anything out. Bright green and glossy, this comes together in one saucepan and pairs beautifully with roasted chicken, pork chops, or really anything that could use a cozy, saucy companion on the plate.
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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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