Creamed Peas
Creamed Peas is a quick and delicious healthy side dish that will add a touch of comfort to any meal you serve.
Do you keep frozen peas in your freezer? I almost always do. While I personally don’t like them myself, my husband and my kids both do. They’re great for popping into the microwave for a quick veggie side dish if you’re short on time or on fresh veggies. Plus, they’re great to toss into casseroles.
But eating plain steamed peas can get kind of boring. My husband frequently talked about the Creamed Peas his grandma used to make. Though I’d never had creamed peas myself, I went to the internet to investigate recipes to see if I could make something similar. After a few tries, I had it – a good replica of Mr. Dreamboat’s Grandma’s Creamed Peas.
How to make creamed peas
This is a very easy and forgiving recipe. The ingredient list is short, and you don’t need any special equipment.
The recipe simply involves cooking the peas in a little water with some sugar and salt, then adding a flour/cream mixture to create the creamy sauce. The recipe is done in just minutes, which makes it the perfect choice for a busy weeknight meal, or and easy addition to a holiday meal.
Creamed Peas ingredients
- Butter – either salted or unsalted will work.
- Frozen Peas – or, for the short window they happen to be in season, fresh peas would work too.
- Water – use whatever water you normally drink. Cold tap water is fine.
- Kosher Salt
- Sugar
- Half and half cream – see below for substitution tips.
- All-purpose flour – or use an all-purpose gluten-free flour blend to make your creamed peas gluten-free.
- Freshly ground black pepper
- Parsley or mint – feel free to skip this if you don’t have any.
If you don’t have half-and-half cream, don’t worry! I have made this recipe successfully with both evaporated milk and whatever regular milk I had in the fridge (probably 1%), and it came out just fine both times. You could also use heavy cream, dairy-free creamer, or milk too.
Want more vegetable side dish recipes?
Creamed Peas Nutrition Notes
The nutrition information in the recipe below uses half-and-half cream. Using evaporated milk or other milk will decrease the fat content of the recipe, while using heavy cream will increase it. This recipe can easily be made vegan, dairy-free, and/or gluten-free by following the substitutions mentioned in the recipe below.
Equipment
Ingredients
Instructions
- Melt 1 Tablespoon butter in a small saucepan over medium heat. Add 2 cups frozen peas, 1/2 cup water, 1 teaspoon sugar, and 1/2 teaspoon kosher salt, and stir to combine. Cover and bring to a boil, about 5 minutes.
- Meanwhile, whisk together 1/3 cup half-and-half cream, 2 Tablespoons all purpose flour, and 1/4 teaspoon freshly ground black pepper together in a measuring cup, ensuring that there are no lumps. When the peas begin to boil, slowly stir in the cream mixture. Continue to cook until the liquid has thickened. Remove from the heat, and add 1 Tablespoon minced parsley or mint. Serve immediately.
Nutrition
Notes
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