Seed Oil Free Classic Creamed Peas
Creamed peas have a way of making even the simplest weeknight dinner feel a little more special, and this version is a genuinely comforting side dish that comes together with pantry staples. The sauce starts with a classic butter-and-flour roux, which means every drop of richness here comes from real unsalted butter and whole milk — no refined vegetable oils, canola, or industrial seed oils anywhere in sight. That matters more than it might seem, because most store-bought creamed vegetables and jarred sauces quietly rely on those oils as a base. Whisking the milk in slowly and letting the roux cook until it smells faintly nutty gives you a sauce that's silky and full-flavored without any shortcuts. A pinch of nutmeg and black pepper round out the seasoning beautifully, and the optional sugar is a smart little trick that brings out the natural sweetness of the peas. The whole thing comes together in one saucepan, and those bright green peas stay vibrant and tender when you pull them off the heat right on time. It's the kind of old-fashioned side dish that earns a permanent spot in your rotation.
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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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