Creamed Peas
A simple side dish featuring sweet green peas in creamy white sauce! Creamed peas are a holiday meal staple but they're completely perfect as a side for any ol' weeknight dinner. I love serving them with grilled steak or chicken.
Servings: 7 people (I usually make half this recipe if it's for a weeknight meal rather than a holiday side).
Calories: 221kcal
Equipment
- 1 Large skillet *I like using one with a lid so I can keep my peas warm when they're done cooking!
- 1 Whisk & large spoon
Ingredients
- 4 tablespoons unsalted butter *see note below
- 2 tablespoons extra virgin olive oil
- 2 tablespoons all purpose flour
- 1 & ½ cups half and half
- 1 teaspoon salt
- 1 teaspoon crushed red pepper flakes
- 24 ounces frozen peas *see note below *I usually buy two 12-oz packages!
Recipe notes:
Butter: You can also use salted butter if that's what you've got on hand. I would simply eliminate or reduce added salt and adjust seasonings at the end if needed. Peas: I prefer the flavor of frozen peas, but fresh or canned peas will work. Be VERY careful not to overcook or they'll take on a grainy, mushy or tough texture. Peas cook quickly since they're so small.Instructions
- Melt butter and oil together over medium-low heat.4 tablespoons unsalted butter, 2 tablespoons extra virgin olive oil
- Whisk in flour and toast until lightly golden (1-2 minutes).2 tablespoons all purpose flour
- Increase heat to medium. Whisk in half and half, seasonings.1 & ½ cups half and half, 1 teaspoon salt, 1 teaspoon crushed red pepper flakes
- Whisk nearly constantly and simmer until thickened (2-3 minutes). Stir in frozen peas.24 ounces frozen peas
- The roux may briefly freeze around frozen peas, this is normal. Stir gently until everything melts together. Cook until peas are fully warmed through (about 5 minutes). Do not overcook peas or they'll become tough and grainy.
- Add an additional splash of half and half or whole milk to thin if necessary. I recommend stirring in 1 tablespoon at a time until the desired texture is reached.
- Adjust seasonings if desired, then serve and enjoy!
Storing Leftover Cream Peas
- Place fully cooled peas in an airtight container. Refrigerate 3-4 days or freeze up to 3 months (I prefer to scoop my peas into a Ziploc bag for freezing). Thaw overnight in the refirgerator and reheat in the microwave or in a pot on the stovetop.
Video
Nutrition
Serving: 1/8th of recipe (all values are approximate). | Calories: 221kcal | Carbohydrates: 16.2g | Protein: 7g | Fat: 14.9g | Fiber: 4.3g | Sugar: 6.1g