Creamed Green Peas

Creamed Green Peas makes a delicious side dish or light meal served over hot buttered toast or biscuits.

I was mindlessly scrolling through YouTube the other day when a video for Creamed Peas showed up.  I haven't had Creamed Peas in years so I watched the video and then another and another until one could say I was obsessed with the creamy green peas.  And, of course, when you watch a video on a particular subject another million videos on that topic show up in your home feed. I actually started to crave a meal of Creamed Peas poured over a slice of buttered toast.  

As soon as I was able I made a pot of Creamed Peas and served them as a side dish with our meal. David and I both enjoyed them.  Ben dutifully ate the small portion I served him and declined seconds. But Emily, upon tasting a very small spoonful, started to urge and clutch at her throat as if she'd been served a cocktail of snake venom and castor oil.  She also didn't have seconds. 

I guess you either love them or hate them (or in Ben's case, eat them to be polite). I love them and had them the next day over hot buttered toast for one meal and poured over hot buttered biscuits for a second meal.  

Creamed Peas are easy to make as the "cream" is a basic white or Béchamel sauce which takes only minutes to make.  Frozen sweet green peas finish off the recipe and it's ready to serve.  You can also add other ingredients if you wish.  I made mine with a few onions added.  Cooked mushrooms or boiled eggs can also be added, if you wish.  

Printable recipe at end of post.

Creamed Green Peas

• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups milk 
• ½ teaspoon salt or to taste
• ¼  teaspoon pepper or to taste
• 3-4 cups frozen sweet green peas, lightly cooked and drained (I cooked mine 1 minute after they started to boil.)

How to make it:

In a medium sized saucepan over medium heat, melt butter and stir in flour. Let cook for a minute or two. Gradually whisk in milk and stir until mixture boils and thickens. Add the salt and pepper.  Add the prepared peas and bring mixture back to a simmer.  Lower heat and simmer the peas and sauce about 5 minutes longer, stirring occasionally. Taste and adjust seasoning if needed.  

Serve the Creamed Peas as a side dish with dinner or over hot buttered toast or hot biscuits for lunch or a  light supper.

Makes 6-8 servings.

Optional Add-ins:

• ½ cup diced onions cooked until soft in the butter before the flour is added
• 1 cup sliced fresh mushrooms cooked until soft and stirred in just before serving
• 2 or 3 hard boiled eggs, chopped and stirred in just before serving

Melt the butter and add the flour.  If you are adding onions cook them in the butter before adding the flour.  Let the flour and butter cook for a minute and then slowly whisk in the milk.

Stir until the mixture thickens.  Season with salt and pepper. 

Prepare the frozen green peas by cooking them lightly and draining before adding them to the sauce. I cooked the peas 1 minute after they came to a boil. Some recipes add the frozen peas directly to the hot sauce but I like them cooked first.  

Add the peas to the sauce and simmer for about 5 minutes stirring occasionally to make sure they are sticking to the bottom of the pot.

Serve the peas as a side dish or over hot buttered biscuits or. . . .

Serve them over hot buttered toast for a light meal.

To print click on arrow upper right side.⇩