Creamed Peas
Homemade Creamed Peas are an old-fashioned side dish made with frozen peas in a simple creamy sauce. Perfect for weeknights, Easter, or holiday dinners!
Servings: 4 servings (½ cup each)
Calories: 282kcal
Equipment
- Large Sauté Pan
Ingredients
- 2 Tbsp salted butter $0.24
- 1 Tbsp all-purpose flour $0.03
- ¾ cup heavy cream room temperature, $0.93*
- 1 tsp granulated sugar $0.01
- 12 oz. bag frozen peas thawed and rinsed, $0.98**
- ¼ tsp salt $0.01
- ⅛ tsp black pepper freshly cracked, $0.01
Instructions
- Gather your ingredients.
- Rinse the frozen peas.
- Melt butter in a large sauté pan over medium heat and add flour to create a light roux, stirring constantly for 2-3 minutes.
- Add room temperature heavy cream to the roux and whisk to combine.
- Once the cream mixture has thickened to the point where it’s still loose enough to drip from a spoon, but clings to the back of one without running off, you’re good! Lower the heat to medium-low.
- Add sugar, salt, and pepper.
- Add the thawed and rinsed peas.
- Stir to combine and enjoy!
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Notes
*You can also use half & half if you don't mind a less creamy texture. If you're dairy-free/vegan, swap the heavy cream for the same amount of full-fat canned coconut milk and use dairy-free butter.
**I use frozen peas in this recipe as they're affordable, taste delicious, and are available year round. You can also use fresh peas. Blanch fresh peas in boiling water for 1-2 minutes until tender, then drain well before adding them to the sauce. Canned peas will work in a pinch, though their texture is much softer with a muted flavor and color compared to frozen or fresh! Drain and rinse canned peas well if using. You need roughly 2 heaping cups of peas for this creamed peas recipe.
Nutrition
Serving: 1serving (½ a cup) | Calories: 282kcal | Carbohydrates: 16g | Protein: 6g | Fat: 22g | Sodium: 207mg | Fiber: 5g