Red Meat Allergy Friendly Classic Creamed Peas
Creamed peas are one of those quietly comforting side dishes that never go out of style, and this version delivers that silky, old-fashioned goodness in a way that's completely free of red meat. The base is a simple butter-and-flour roux cooked until pale golden and nutty, then brought together with whole milk into a smooth, velvety sauce that clings beautifully to every pea. A pinch of nutmeg and black pepper give the cream sauce a subtle warmth that makes the whole dish feel a little more special than its short ingredient list suggests. Because everything here is built from butter, flour, milk, and peas, there's no need to scrutinize labels for hidden meat-based stocks or broths that can sneak into store-bought versions of creamy vegetable sides. The peas stay bright green and just tender, stirred in at the end so they heat through without losing their color or fresh flavor. It's the kind of effortless side that pairs with almost anything on the table and disappears fast.
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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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