Tree Nut Free Classic Creamed Peas
Creamed peas are one of those old-fashioned comfort sides that somehow never goes out of style, and this version is exactly as satisfying as you'd hope. A simple butter-and-flour roux forms the base of a silky béchamel, seasoned with salt, pepper, and a whisper of nutmeg that makes the whole thing feel a little more special than it has any right to. The peas stay bright green and tender, coated in that velvety sauce — it's the kind of dish that disappears fast at the dinner table. For anyone navigating tree nut concerns, this recipe is refreshingly straightforward: every ingredient is a pantry staple with no hidden almond oils, cashew creams, or ambiguous "natural flavors" to second-guess. The optional pinch of sugar is a small but clever touch that balances the savory sauce and brings out the natural sweetness of the peas. It comes together in one saucepan with minimal cleanup, making it an easy weeknight win alongside roasted chicken, meatloaf, or really anything that could use a creamy, cozy companion.
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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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