Peanut Free Classic Creamed Peas
There is something deeply comforting about a bowl of creamed peas — it's the kind of old-fashioned side dish that feels like a hug on a plate. The sauce starts with a simple butter-and-flour roux, then gets a slow pour of whole milk whisked in until it's silky, thick, and perfectly coats every pea. A pinch of nutmeg and black pepper give it just enough warmth and depth to feel special without overwhelming the natural sweetness of the peas. If you like, a small hit of sugar nudges that sweetness even further, making this an especially crowd-pleasing addition to any dinner table. Store-bought creamed vegetables can be a minefield of mystery ingredients and shared-facility warnings, but this one is made entirely from pantry staples you can see and trust. The whole dish comes together in a single saucepan, which means less cleanup and more time enjoying those bright, tender peas in their velvety sauce.
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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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