Rice Free Classic Creamed Peas
Creamed peas are one of those quietly comforting dishes that deserve way more attention than they get — sweet, tender peas wrapped in a silky, buttery sauce that feels genuinely indulgent. The sauce comes together with a simple butter-and-flour roux, whisked together with whole milk until it's thick, smooth, and just rich enough to cling to every pea. A pinch of nutmeg and black pepper give it a subtle warmth that takes the whole thing from basic to borderline elegant. For anyone navigating a grain-free or rice-free table, this kind of classic side dish is a natural fit — no grains hiding in the sauce, no starchy fillers, just a clean and satisfying cream base built from scratch. The optional touch of sugar is a small but smart move that brings out the natural sweetness of the peas without tipping into dessert territory. It comes together in one saucepan with minimal cleanup, which makes it an easy weeknight win alongside roasted chicken, pork chops, or really anything that could use a creamy, veggie-forward companion. Serve it the moment it's done and those peas will be perfectly bright green and just tender enough to melt in your mouth.
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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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