Creamy Garden Peas Side (Printer-Friendly)

Sweet peas in velvety sauce make a comforting, easy side for any meal—quick, creamy, and always crowd-pleasing.

# What You’ll Need to Cook:

→ Main Ingredients

01 - 400 g frozen peas, thawed and drained
02 - 30 g unsalted butter
03 - 20 g plain flour
04 - 200 ml whole milk
05 - 1 teaspoon granulated sugar
06 - Salt, to taste
07 - Freshly ground black pepper, to taste

→ Optional Additions

08 - 2 tablespoons chopped fresh mint, dill, or parsley
09 - 1 small onion, finely diced
10 - 50 g cooked bacon, crumbled
11 - Use 250 ml plant-based milk and 30 g plant-based butter (for vegan adaptation)
12 - 17 g cornstarch or arrowroot powder (for gluten-free adaptation, in place of flour)

# Steps to Prepare:

01 - If using frozen peas, thaw and drain well. If using fresh peas, boil in salted water for 3–5 minutes until tender, then drain.
02 - In a medium saucepan over medium heat, melt the butter. If using onion, add and cook until softened, about 2 minutes.
03 - Sprinkle flour (or cornstarch/arrowroot for gluten-free) over melted butter; stir continuously for 1 minute until mixture is fragrant and pale golden.
04 - Gradually pour in milk while whisking to avoid lumps. Add sugar, salt, and black pepper. Continue whisking constantly until mixture comes to a gentle simmer and thickens, about 2 minutes.
05 - Add prepared peas to the sauce and cook, stirring gently, until peas are heated through and sauce coats them evenly, about 2–3 minutes.
06 - Remove from heat. Stir in fresh herbs or bacon if desired. Taste and adjust seasoning. Serve hot.

# Extra Cooking Tips:

01 - Keep sauce smooth by whisking briskly when combining flour and milk, and add milk gradually to prevent lumps.
02 - Creamy peas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed to loosen the sauce.
03 - For a vegan option, substitute with plant-based milk and butter. For gluten-free, replace flour with cornstarch or arrowroot powder.

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