Pescatarian Classic Creamed Peas
Creamed peas are one of those old-fashioned comfort dishes that somehow never goes out of style, and this version is a reminder of exactly why. A simple roux of butter and flour forms the backbone of a silky béchamel, seasoned with black pepper and a whisper of nutmeg that makes the whole thing feel a little more special than you'd expect from such humble ingredients. The peas stay bright green and just tender, coated in that velvety sauce — it's the kind of side dish that steals the show at the dinner table. Because this recipe is built entirely from vegetables, dairy, and pantry staples, it fits naturally into a pescatarian lifestyle without any substitutions or workarounds needed. A pinch of sugar is optional but worth considering if your peas need a little lift. Serve it alongside fish, grain dishes, or anything that could use a creamy, comforting 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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