Creamed Peas
Sweet garden peas bathed in a velvety, buttery cream sauce. This classic American side dish comes together in under 15 minutes and turns frozen peas into something special. Perfect alongside roast chicken, ham, or as a comforting addition to your holiday table.
For 4 servings
- boil · ~4 min
Cook the peas.
Bring a small pot of water to a boil. Add the frozen peas and cook for 3-4 minutes until tender and bright green. Drain in a colander and set aside.
TIPDon't overcook the peas. They should be tender but still have a slight pop when bitten. - saute · ~5 min
Sauté the onion and make the roux.
1.Melt the butter in a medium skillet over medium heat.2.Add the finely chopped onion and sauté until soft and translucent (2-3 minutes).3.Sprinkle the flour over the onion and butter, whisking constantly.4.Cook the flour mixture for 1 minute, whisking continuously, until it turns pale golden and smells nutty. - simmer · ~3 min
Build the cream sauce.
1.Slowly pour the warm water into the skillet, whisking vigorously to prevent lumps.2.Bring the sauce to a gentle simmer and cook for 2-3 minutes, stirring, until it thickens enough to coat the back of a spoon.3.Season with salt, black pepper, and a pinch of nutmeg.TIPAdd the liquid slowly and whisk constantly. This prevents lumps and gives you the smoothest sauce. - mix · ~1 min
Fold in the peas.
Add the drained peas to the cream sauce. Stir gently to coat every pea evenly. Warm through for 1 minute, then remove from heat.
- serve
Serve hot in a warm serving bowl.
Transfer the creamed peas to a serving dish. Add an extra crack of black pepper on top if desired. Serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Reserve the pea cooking water to thin the sauce if it becomes too thick.
- 2Use warm liquid when adding to the roux to prevent clumps and ensure a silky sauce.
- 3Grate fresh nutmeg rather than using pre-ground for a warmer, more aromatic flavor.
- 4Blot the cooked peas with a paper towel after draining to avoid watering down the sauce.
- 5If using milk instead of water, heat it gently until warm to prevent curdling when added to the roux.
- 6For a more decadent sauce, swap 2 tablespoons of the water or milk for heavy cream.
Adapt it for your goals.
Low-oil
Reduce butter to 1 tablespoon and skip the flour roux — instead, thicken the sauce with a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) stirred in at the end.
high proteinHigh-protein
Stir in 200 g of diced cooked ham or chopped hard-boiled eggs after folding in the peas for a heartier side that doubles as a light main.
veganVegan
Replace butter with vegan butter or olive oil, use a neutral plant-based milk (like oat or soy) instead of water, and thicken with a cornstarch slurry — it stays creamy without any dairy.
herb infusedHerb-infused
Add 2 tablespoons of fresh chopped mint, dill, or tarragon with the peas for a fresh, garden-inspired twist that brightens the dish.
Why this is on our healthy list.
Good Source of Fiber
Peas are naturally rich in soluble fiber, which supports digestive health and helps keep you full longer after a meal.
Rich in Vitamin C
A serving of green peas provides a meaningful amount of vitamin C, an antioxidant that helps support immune function and skin health.
Low in Calories
This side dish is relatively light in calories compared to many creamy sides, making it a smart choice for those watching their intake.
Contains Plant-Based Protein
Peas are one of the few vegetables that offer a moderate amount of protein, contributing to muscle repair and satiety.
Frequently asked questions
Yes — shell them first and blanch in boiling water for 2-3 minutes until just tender, then drain and proceed with the recipe.
