This Creamed Peas recipe is my favorite way to cook frozen peas. It’s super simple and makes a great side dish for many different courses, especially ones with a contrasting bright and refreshing flavor. The main ingredients are milk, flour, butter, and peas. No cream is required. But they still come out super creamy!
I remember the first time I had creamed peas was when I was in grade school, and I slept over at one of my friend's houses. His mom made creamed peas on toast for breakfast. Growing up in an Asian household, we did not eat this often, but now that I live on my own, I love to make it as a side dish when I cook Western food. For example, I ate this with my lemon pepper chicken last week!
The recipe I'm sharing today is pretty basic, but you can tailor it to your own taste. For example, you can easily add some minced garlic while frying the butter or add some chicken stock in addition to the milk. Personally, I never add them, though, because I like to keep it super simple, and my dog can eat some if I don’t make it too complicated 🙂
Ingredients
Here is a picture of all the ingredients you need:
📋 Recipe
Creamed Peas
Ingredients
- ¼ cup butter
- ¼ cup flour
- 2 ½ cups milk
- 3 cups frozen peas
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Melt the butter in a large skillet over medium-high heat. Add the flour and whisk constantly until it becomes a light golden color, about 2 minutes.
- While whisking constantly, pour in the milk. Keep whisking until the mixture thickens, about 1-2 minutes.
- Add the peas, salt, and black pepper. Bring to a gentle simmer and cook for 2-3 minutes until the peas are cooked through. If the sauce is too thick, add a little more milk (or water) to thin it out.
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