Description
Creamed Peas is a quick and easy side dish made with frozen peas cooked to perfection and combined with a rich, creamy sauce made from butter, flour, milk, and a hint of sugar. This comforting dish is ideal for enhancing ordinary weeknight dinners with a touch of cozy satisfaction using simple pantry ingredients.
Ingredients
Scale
Peas
- 1 package (10 ounces) frozen peas
Sauce
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup whole milk
- 1 teaspoon sugar
Instructions
- Cook the peas: Cook the frozen peas according to the package directions. You can use the microwave or stovetop method; ensure they are cooked just right. Drain thoroughly to remove any excess moisture, which is essential to achieve a rich and creamy sauce.
- Make the sauce: In a small saucepan, melt the butter over medium heat. Stir in the all-purpose flour, salt, and pepper until the mixture is well combined and smooth. Gradually whisk in the whole milk and add the sugar, continuing to stir to avoid lumps.
- Thicken the sauce: Bring the sauce mixture to a boil while stirring constantly. Continue cooking and stirring for one to two minutes until the sauce thickens to a creamy consistency.
- Combine peas and sauce: Add the drained peas into the thickened sauce. Stir well to coat the peas thoroughly with the creamed sauce. Cook together for a few minutes to heat through fully.
- Serve: Once heated, remove from the stove and serve immediately as a cozy, delicious side dish that complements any meal.
Notes
- For a quick and easy side dish that’s cozy and satisfying, creamed peas checks all the boxes.
- Made with pantry ingredients, it will turn ordinary weeknight dinners into something special.
- Be sure to drain the peas thoroughly to keep your sauce rich and creamy.
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 6 g
- Sodium: 271 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 12 mg
