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Creamy garden peas are one of those simple sides that never fails to comfort and please a crowd. Butter and milk turn everyday frozen peas into a lusciously smooth dish that pulls together any weeknight dinner or cozy holiday feast. Whenever my family craves something easy and soothing, I know this recipe will get everyone smiling fast.
I first threw this together on a busy Tuesday night and now friends always ask for the recipe. There is something wonderfully old fashioned about it but also endlessly comforting.
Ingredients
- Butter: makes the sauce rich and silky use real dairy or good plant based spread for the best taste
- Milk: gives body to the cream sauce full fat or even a splash of cream makes things luxurious
- Flour: is the thickener that makes it all smooth scoop fresh flour so your sauce stays lump free
- Peas: bring sweetness and color frozen are easy just as good as fresh as long as you do not overcook
- Simple white or black pepper: adds gentle warmth fresh cracked makes a difference
- Salt: is essential for flavor use fine or flaky as you wish
- Sugar: a pinch balances the peas and highlights their sweetness do not skip
- For extra depth: try adding diced onions or fresh herbs when you are in the mood for a twist
Step-by-Step Instructions
- Melt the Butter:
- Place the butter in a medium skillet and set over medium heat. Let it melt slowly and start to sizzle but avoid browning. This ensures your sauce will be smooth not gritty.
- Sauté the Flour:
- Sprinkle the flour over the melted butter and immediately start stirring with a wooden spoon or whisk. Cook this for about two minutes until you smell a warm nutty aroma. This cooks out any raw flour taste.
- Make the Cream Base:
- Slowly pour in the milk while whisking non stop. The steady movement keeps lumps away. Toss in salt pepper and sugar at this point. Let it bubble gently for two minutes so the sauce thickens and coats your spoon perfectly.
- Prepare the Peas:
- Meanwhile cook your peas so they are just tender but still bright green. If using frozen peas pour them into boiling water and simmer for three minutes then drain very well. For canned peas drain completely and rinse away excess brine.
- Combine Everything:
- Add the drained peas into your creamy sauce. Stir to coat every pea with the silky mixture. Let everything get piping hot do not let it boil or the peas could turn mushy. Taste and adjust the seasoning as needed before serving right away.
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There is something irresistible about the sweetness of peas wrapped up in that velvety sauce. My favorite version involves swirling through a big spoonful of chopped fresh mint which reminds me of early summer dinners on my grandma's back porch.
Storage Tips
Leftover creamy peas stay nice for two to three days in a sealed container in the refrigerator. Warm them gently on the stove adding a splash more milk if needed. Cream based sauces do not freeze well so just make what you need to keep it luscious.
Ingredient Substitutions
No fresh milk on hand swap in shelf stable or even use part half and half for a special occasion. To make it gluten free substitute corn starch or arrowroot for the flour using half as much and adding it to cold milk first. Vegan friends can use oat milk or coconut cream the flavor is different but very nice.
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Serving Suggestions
This side dish shines next to anything savory especially roast meats grilled sausages or baked fish. For a fun brunch twist try spooning it over toasted sourdough or using as a base for a poached egg and crispy prosciutto. A sprinkle of fresh herbs or crunchy bacon bits turns it into something company worthy.
Cultural and Historical Notes
Creamed vegetables have roots in both British and midcentury American cooking where home cooks created hearty comforting sides with pantry basics. Creamed peas in particular brought a burst of fresh color to long cold seasons and have become a nostalgic treat worthy of a comeback.
Frequently Asked Questions
- → Can I use fresh peas instead of frozen?
Yes, fresh peas work beautifully. Briefly boil them until tender, then add to your creamy sauce for a vibrant taste and color.
- → How do I prevent sauce lumps?
Stir flour thoroughly into melted butter before adding milk. Gradually pour in milk while continuously whisking to keep the sauce smooth.
- → Do these creamy peas store well?
Keep leftovers in an airtight container in the fridge for up to two days. Reheat gently, adding a splash of milk if needed.
- → Is freezing this side a good option?
Cream-based sauces often separate when frozen, so it's best enjoyed fresh or after refrigeration instead of freezing.
- → Are there simple ways to tweak the flavors?
Try fresh herbs like mint or dill, sauté onions for depth, or sprinkle crispy bacon bits for a savory twist. Plant-based swaps also work well.