Creamed peas are a versatile, frugal, and easy side dish that combines sweet peas with a decadent cream sauce. This classic comes together in about 5 minutes and never disappoints. You can make this standard recipe or add chicken, mushroom, potato, onion, etc., to your liking.
Why You’ll Love Creamed Peas
Many of you may remember creamed peas from childhood potlucks or family gatherings. Plenty of garden produce has a “creamed” preparation. (Have you tried my recipes for creamy corn pudding or creamed pearl onions?) Here’s why:
- Comforting – What is it about the relationship between “creamy” and comfort food? I might guess the richness of creamy food lends to a sense of fullness and satisfaction, while many of these older recipes provide a feeling of nostalgia.
- Nutritious – Peas are a highly nutritious vegetable that offers a good source of protein, fiber, vitamins and minerals.
- Simple and Delicious – Made with the simplest ingredients that you probably already have on hand, this delicious side dish is budget-friendly, nourishing, and accessible.
Ingredients Needed
A full ingredients list, including measurements, can be found in the recipe card below.
- Fresh Green Peas – If you don’t have freshly shelled green peas, you can substitute frozen or freeze dried peas. Canned peas are not recommended.
- Butter – Learn how to make butter here.
- Light Cream – Heavy cream is a bit too much. Light cream, half and half, or a combination of cream and whole milk, works best.
Step-by-Step Instructions
Step 1: Melt butter in a medium pot. Once butter is melted completely, whisk in flour until smooth. Cook for 2 minutes. Add milk/cream and cook, whisking often, until a smooth and thick cream sauce forms. Add salt, pepper, and nutmeg to taste.
Step 2: Stir in peas, cooking over medium heat until peas are fully cooked or defrosted. Add salt, black pepper, and nutmeg if using. Adjust seasonings as needed.
Tips for the Best Creamed Peas
As mentioned before, creamed peas are very simple to make, but a few tips will really make this dish shine.
- Do Not Use Canned Peas – Many recipes call for canned peas, which often result in a mushy texture. Instead, use fresh, frozen or freeze-dried peas. Likewise, even fresh peas cook fast, so be mindful not to overcook them.
- Do Not Skip the Cream – You can use some milk in place of cream, but no more than half. Using all milk won’t yield the same creamy and flavorful results.
- Experiment with Mix-Ins – Creamed peas complement a variety of flavors. Feel free to add cooked potatoes or chicken, or sautéd onions or mushrooms.
- Optional Seasonings – A pinch of nutmeg or onion powder is optional, but a nice touch. A garnish of fresh herbs such as thyme, mint, dill or rosemary can also brighten the flavor of this dish.
FAQ
Peas are packed with protein, fiber, and vitamins, making creamed peas an ideal choice for a healthy side dish.
To make creamed peas, fresh sweet peas are recommended. If you don’t have fresh, frozen or freeze-dried are good options, but canned or dried peas are not recommended.
Simple seasonings such as salt and pepper are sufficient for peas, but a dash of nutmeg is a good choice if you want to accentuate the flavor of creamed peas further.
The Homestead Kitchen
This recipe for old-fashioned creamed peas was featured in issue No.21 of the Homestead Kitchen magazine. If you are looking for a homesteading resource that can provide answers, guidance, encouragement, tips and tricks, or advice, this magazine was designed just for you.
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Other Posts You May Enjoy
- Roasted Fall Vegetables
- Roasted Radishes and Carrots
- Creamed Onions: A Delicious Side Dish Recipe
- Creamy Corn Pudding: A Southern Comfort Classic
- Traditional Potato Peel Pie Recipe
- Green Bean Salad – Refreshing and Delicious Summer Dish
- Easy Healthy Broccoli Salad Recipe
Did you try this creamed peas recipe? If so, please leave a star ⭐️ rating in the recipe card below. Then snap a photo and tag us on social media @homesteadingfamily so we can see!
Creamed Peas Recipe
Equipment
- Saucepan
- Whisk
Ingredients
- 4 Cups Fresh Peas frozen or freeze-dried works, too
- 3 Tablespoons Butter
- 3 Tablespoons Flour
- 2 Cups Cream or half and half
- 1 Dash Salt and Pepper
- 1 Dash Nutmeg optional
Instructions
- Melt butter in a medium pot. Once butter is melted completely, whisk in flour until smooth. Cook for 2 minutes.
- Add milk/cream and cook, whisking often, until a smooth and thick cream sauce forms. Add salt, pepper, and nutmeg to taste.
- Stir in peas, cooking over medium heat until peas are fully cooked or defrosted. Add salt, black pepper, and nutmeg if using. Adjust seasonings as needed.
- Store leftover creamed peas in an airtight container in the fridge for 3-4 days. Reheat them in a saucepan over low heat, stirring occasionally. You might need to add a bit of milk or cream to thin the sauce.
Notes
- Do Not Use Canned Peas – Many recipes call for canned peas, which often result in a mushy texture. Instead, use fresh, frozen or freeze-dried peas. Likewise, even fresh peas cook fast, so be mindful not to overcook them.
- Do Not Skip the Cream – You can use some milk in place of cream, but no more than half. Using all milk won’t yield the same creamy and flavorful results.
- Experiment with Mix-Ins – Creamed peas complement a variety of flavors. Feel free to add cooked potatoes or chicken, or sautéd onions or mushrooms.
- Optional Seasonings – A pinch of nutmeg or onion powder is optional, but a nice touch. A garnish of fresh herbs such as thyme, mint, dill or rosemary can also brighten the flavor of this dish.
