Sesame Free Classic Creamed Peas
Creamed peas are one of those old-fashioned comfort sides that never really went out of style — they're sweet, silky, and somehow make any plate feel more complete. The sauce starts with a simple butter-and-flour roux, then gets a slow pour of whole milk whisked in until it's thick, glossy, and perfectly smooth. A pinch of nutmeg and black pepper give it just enough warmth to keep things interesting without overwhelming the natural sweetness of the peas. For anyone navigating sesame allergies or sensitivities, this kind of recipe is a quiet win. There's no tahini, no sesame oil, no hidden seed-based ingredients — just a short list of pantry staples that are easy to verify and safe to reach for. Store-bought creamed or sauced vegetables can be surprisingly tricky to vet, so making this from scratch puts you fully in control. The whole thing comes together in one saucepan, which means less cleanup and more time enjoying a bowl of something genuinely cozy.
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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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