A Classic Comfort: Introducing Creamed Peas
What are creamed peas
Creamed peas are a timeless comfort food, boasting simplicity and flavor in every bite. This classic dish features tender peas enveloped in a creamy, velvety sauce, creating a harmonious balance of textures and tastes. With just a handful of ingredients, including butter, flour, milk, and seasoning, creamed peas offer a quick and easy way to elevate any meal as a side. LET’S BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES
Creamed Peas Recipe Video
Why This Creamed Pea Recipe Is a Must-Try
Creamed peas are the ultimate side dish for cozy family dinners and heartfelt gatherings. This recipe for creamed peas is a classic go-to when you need something both comforting and quick to accompany any main course. With its rich, velvet-like sauce and the pop of sweet peas, it’s a dish that pleases palates of all ages.
Essential Ingredients to Craft the Perfect Bowl of Creamed Peas
Peas, fresh or frozen peas to ensure a bright, garden-fresh taste. Butter, flour, milk & cream for the velvety sauce. Salt, pepper, onion powder and garlic to enhance the taste.
Step-by-Step Cooking Instructions to make the best Cream Peas
Start by heating a saucepan over medium heat. Add butter and allow it to melt completely. Stir in the flour and whisk continuously to ensure it combines well with the butter without forming lumps. Add the salt, pepper, garlic and onion powder. Gradually pour in the milk, continuing to whisk to maintain a smooth mixture. Bring the sauce to a gentle simmer and watch as it begins to thicken. This should take about 1-2 minutes. Add the peas, whether they’re fresh or frozen. If you’re using fresh peas, cook them separately for a few minutes before adding. Add the cream and stir. Continue to cook, stirring often, until the peas are heated through and coated in the creamy sauce. This should take approximately 3-5 minutes. Once the peas are tender and the sauce has reached your desired consistency, remove the pan from heat. Taste and adjust seasoning if necessary, then serve warm.
Enjoy your homemade creamed peas as a comforting side dish alongside your favorite mains.
Creative Variations to customize your Creamed Peas Recipe
If you’re looking to spice up your creamed peas, consider these creative twists:
For an aromatic flair, add a minced garlic clove with the butter before introducing the flour to the sauce. Make it cheesy by stirring in a handful of grated Parmesan or Cheddar cheese until it melts into the sauce. Introduce some textures by adding a half cup of sliced mushrooms or diced red bell peppers when you sauté the butter. Give it a kick with a pinch of cayenne pepper or a sprinkle of crushed red pepper flakes for those who enjoy some heat. Freshen it up by garnishing with chopped fresh herbs such as thyme, parsley, or dill just before serving.
These simple variations can transform the classic creamed peas into a new favorite with a personalized twist.
Tips for Achieving the Ideal Texture and Flavor of Creamed Peas
To ensure your creamed peas have the perfect texture and flavor, remember these tips:
For a smoother sauce, sift your flour before adding it to eliminate any clumps. Cook the flour-butter mixture (roux) until it’s a light golden color to remove the raw flour taste without over-browning. Heat the milk before adding it to the roux to integrate more easily and reduce the chances of lump formation. Taste and season in stages; starting with less salt and gradually adding more allows you to control the overall flavor and prevent over-seasoning. If your sauce is too thick, thin it out by adding milk a tablespoon at a time until the desired consistency is achieved. Conversely, if it’s too thin, cook longer to reduce or add a bit more flour to thicken.
More Side Dish Recipes to Try Ready to expand your side dish repertoire? Here are some quick and easy vegetarian recipes to try next:
Air Fryer Brussels Sprouts Pasta Salad Tabbouleh Air Fryer Carrots Roasted Cauliflower Steak
For a smoother sauce, sift your flour before adding it to eliminate any clumps.Cook the flour-butter mixture (roux) until it’s a light golden color to remove the raw flour taste without over-browning.Heat the milk before adding it to the roux to integrate more easily and reduce the chances of lump formation.Taste and season in stages; starting with less salt and gradually adding more allows you to control the overall flavor and prevent over-seasoning.If your sauce is too thick, thin it out by adding milk a tablespoon at a time until the desired consistency is achieved. Conversely, if it’s too thin, cook longer to reduce or add a bit more flour to thicken.
Kerrygold Pure Irish Butter - Unsalted (8 ounce) McCormick Black Peppercorn Grinder, 2.5 oz Morton Salt Iodized Sea Salt, 26 oz, 2 pk King Arthur Flour All-Purpose Flour, 10 Pound
I love to travel and experience different cultures and cuisines. Having lived in different countries across the globe like, India, Australia, Germany and United States has taught to enjoy and appreciate culinary experiences. I believe that food brings people together. As a self taught cook, I am always trying new recipes and variations to see what tantalizes my family’s tastebuds. I am always trying to replicate meals from around the world that we have cherished. Hope you enjoy them too. Read more
