Creamed Peas Recipe – A Comforting Classic You’ll Either Love or Leave
There’s something nostalgic about a bowl of creamed peas. Maybe it takes you back to Grandma’s table, with warm dishes lined up like memories. Or maybe it's one of those old-school recipes you never gave a chance — until now. The creamed peas recipe is a dish that quietly stirs up emotions. It’s not loud, it’s not fancy, but it knows how to comfort, and for many, that’s enough. For others? Well, they might leave it behind — and that’s the charm. It’s a dish that doesn’t aim to please everyone, and that's what makes it special.
Equipment
- Equipment You’ll Need
- Medium saucepan or steamer
- Mixing bowl
- Whisk
- Measuring cups and spoons
- wooden spoon or spatula
Ingredients
- Ingredients You’ll Need Plus Easy Swaps
- Main Ingredients
- 2 cups fresh or frozen green peas
- Frozen peas are just as good and often fresher than “fresh” ones from stores.
- 1 cup low-fat milk
- Or substitute with unsweetened almond milk or oat milk for a dairy-free version.
- 1 tablespoon olive oil
- Healthier than butter but still gives richness.
- 1 tablespoon whole wheat flour
- Use cornstarch or gluten-free flour if needed.
- ½ teaspoon salt
- ¼ teaspoon black pepper
- A pinch of nutmeg optional but adds warm depth
- Optional Add-ins
- Chopped parsley for garnish
- Grated Parmesan if dairy is not an issue and you want added richness
Instructions
- Step-by-Step Instructions – Detailed and Beginner-Friendly
- Step 1: Steam the Peas — Keep It Bright and Nutritious
- Start by filling your steamer or a saucepan (with a steaming insert) with water. Bring it to a gentle boil.
- Add fresh or frozen green peas into the steamer.
- Cover and steam for 5 to 6 minutes, just until the peas become tender and vibrant green.
- Why steam and not boil?
- Boiling peas can cause them to become dull, mushy, and lose both flavor and nutrients. Steaming helps preserve their natural sweetness, texture, and color — making this the healthiest method.
- Step 2: Make the Light Cream Sauce – No Butter, No Heavy Cream
- While the peas are steaming, start making the creamy base. In a separate saucepan, heat 1 tablespoon of olive oil over medium heat.
- Add 1 tablespoon of whole wheat flour.
- Whisk continuously for about 1 minute. This forms a roux — a smooth base that will help thicken the sauce.
- Now, slowly pour in 1 cup of low-fat milk.
- Whisk constantly while pouring to avoid lumps.
- Continue to cook the sauce for about 2 to 3 minutes, whisking often, until it gently thickens.
- What makes this healthier?
- Traditional cream sauces use butter and heavy cream. Here, we swap those out for olive oil and low-fat milk — keeping it creamy but heart-healthy.
- Step 3: Combine Peas and Cream Sauce – Stir Gently
- Now it’s time to bring the parts together:
- Gently fold the steamed peas into the warm cream sauce.
- Season with ½ teaspoon salt, ¼ teaspoon black pepper, and a pinch of nutmeg if desired (nutmeg adds a cozy depth).
- Let everything simmer together on low heat for 1–2 minutes to allow the flavors to blend and the peas to soak up that creamy coating.
- Pro Tip: Don’t stir too aggressively. You want to keep the peas whole, not mashed.
- Step 4: Garnish and Serve – A Fresh Finish
- Remove the pan from heat. Your creamed peas are ready!
- Garnish with fresh chopped parsley or a light sprinkle of grated Parmesan (if dairy is okay for you).
- Serve warm for best flavor and texture.