Shellfish Free Classic Creamed Peas
Creamed peas are one of those old-fashioned comfort dishes that deserve a serious comeback, and this version delivers everything you want — sweet, tender peas wrapped in a silky, buttery béchamel with a whisper of nutmeg. The sauce comes together from a simple roux of butter and flour, then gets loosened with whole milk until it's thick, glossy, and absolutely clings to every pea. A pinch of sugar is optional but worth considering if your peas need a little brightness boost. For anyone navigating seafood allergies, this dish is a genuinely stress-free choice — every ingredient is straightforward pantry staple territory, with zero risk of hidden shellfish lurking in a sauce packet or seasoning blend. It's the kind of side dish that pairs beautifully with roasted chicken, a holiday ham, or honestly just a pile of mashed potatoes. Simple, satisfying, and made entirely from scratch in one pan.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!