Creamed Peas are a classic Easter side dish in my family, and I dare say most families if you’re from the South or Midwest! I think it’s a must-have for many families because in just a few simple steps, this humble vegetable is transformed into something creamy, hearty and very special. BUT this creamed peas recipe isn’t just for holiday dinners! It’s also a great weekday option that even picky eaters are happy to put on their plates. Using frozen peas also makes it super convenient, so this easy vegetarian side comes with simple ingredients that I can make anytime!
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Contents
Homemade recipe for peas and cream
Creamed peas are peas coated in a simple, creamy white sauce made from butter, flour and cream. My version keeps things very simple with a little sugar, salt, pepper and frozen peas for an easy side that seems old fashioned in the best way. If you like creamed corn, you’ll love these creamed peas!
Green peas are one of the first vegetables we plant in the garden and pick each late winter/early spring here in Tennessee, so anything with peas feels like a preemptive celebration for the warmer days ahead. My daughter Velvet’s first (and favorite) vegetable was peas, so naturally it’s her favorite side dish! (Make the peas creamy and slightly sweeter? Sign up my 4 year old!) Nostalgia aside, peas are SO nutritious, economical and easy to find all year round, no matter where you live. And did you know that peas are a good source of protein, (all-important) fiber, vitamins C and K, and folate? You could almost say that each bite of these creamed peas is like a little demonstration of self-care. 😉
- Cook the roux long enough. Let the butter and flour cook together for a full 2 ​​to 3 minutes so the raw flour taste disappears, but keep it pale. Since this is a simple white sauce, you don’t want the roux to brown too much.
- Start with room temperature cream. I like to let the cream warm up a bit before adding it to the pan so it mixes more easily. The roux helps stabilize everything, so don’t worry, but room temperature cream and lower heat make it even less likely to split.
- Lower the heat once it thickens. Once the sauce reaches a light, gravy-like consistency that coats the back of a spoon, reduce the heat to medium-low before adding the peas. It thickens quite quickly and will continue to tighten up a bit once the peas go in, so lowering the heat helps keep the sauce smooth and creamy.
- Adjust the texture if necessary. If your sauce still seems a little runny, let it cook for another minute or two before adding the peas. If it becomes thicker than you like, add a little room temperature cream or milk until it softens.
Creamed Peas
Cost Recipe at $2.21 / serving at $0.55
Homemade Creamed Peas are an old-fashioned side dish made with frozen peas in a simple creamy sauce. Perfect for weeknights, Easter, or holiday dinners!
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Gather your ingredients.
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Rinse the frozen peas.
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Melt the butter in a large sauté pan over medium heat and add the flour to create a light roux, stirring constantly for 2-3 minutes.
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Add room temperature heavy cream to the roux and whisk to combine.
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Once the cream mixture has thickened to the point that it is still loose enough to drip off a spoon, but clings to the back of it without dripping, it’s good to go! Reduce heat to medium-low.
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Add the sugar, salt and pepper.
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Add the thawed and rinsed peas.
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Stir to combine and enjoy!
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**I use frozen peas in this recipe because they are affordable, delicious and available all year round. You can also use fresh peas. Blanch fresh peas in boiling water for 1 to 2 minutes until tender, then drain well before adding to the sauce. Canned peas will work in a pinch, even if their texture is a lot softer with muted flavor and color compared to frozen or fresh! Drain and rinse canned peas good if you use it. You need approximately 2 cups full of peas for this recipe for peas and cream.
Portion: 1serving (½ cup)Calories: 282kilocalories (14%)Carbohydrates: 16g (5%)Protein: 6g (12%)Fat: 22g (34%)Sodium: 207mg (9%)Fiber: 5g (21%)
The percentages have a daily value.
how to make peas and cream step by step photos
Gather all your ingredients.
Prepare the peas: Rinse the 12 oz. well the frozen peas and reserve them.
Prepare the roux: In a large sauté pan over medium heat, melt 2 tablespoons of salted butter. Sprinkle with 1 tablespoon all-purpose flour and cook, stirring constantly, for 2-3 minutes to make a roux to thicken the creamy sauce.
Make it creamy: Slowly whisk in ¾ cup heavy cream until smooth and combined.
Let the cream mixture cook until it thickens slightly. It should still drip from a spoon, but lightly coat the back without dripping right away. Reduce heat to medium-low.
Season the sauce: Stir in 1 teaspoon granulated sugar, ¼ teaspoon salt, and ⅛ teaspoon black pepper.
Mix with the peas: Add the thawed and rinsed peas, then stir until everything is evenly coated and heated through.
Serve hot and enjoy!
What else can I add?
Peas and Cream are simple in the best way, which also makes them super easy to customize. You can keep them classic, like me, or add a few extras such as:
- Onions: Brown half a finely diced yellow onion in the butter before adding the flour. You can also use pearl onions if you have them (which are a classic mix for creamed peas, but not as inexpensive as a regular onion)
- Bacon: Either cook diced bacon in the pan first, or add the cooked and crumbled bacon at the end!
- Mushrooms: Brown sliced ​​mushrooms before preparing the roux so they can cook out their moisture and add extra flavor.
- Parmesan: Stir about 3 tablespoons of grated Parmesan into the sauce at the end until melted.
- Potatoes: First boil them until they are tender, then add them to the sauce with the peas.
- Spinach: Turn this dish into a creamed spinach spin-off by tossing in a few handfuls of fresh spinach at the end and letting it wilt in the hot sauce!
- Herbs: Fresh parsley, thyme, chives or dill all work well here. Add just before serving.
- crushed red pepper: Add a pinch (or more) for low heat.
Creamed peas make an easy side dish for Easter, the holidays, or any dinner when you want something a little different from the usual vegetable options. They go particularly well with baked ham or roasted chicken thighs, and my lentil bread is a great vegetarian option. Add some glazed carrots or whatever veggies you have in the fridge and you have a cozy plate that’s just right for you.
Storage and reheating
These creamed peas are definitely best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until heated through. Stir in a little room temperature cream, half and half, or milk to loosen it if it thickens too much. I wouldn’t freeze this one as cream based sauces tend to separate once thawed.
Then try these creamy vegetarian sides!
- I think Creamed Kale is one of the easiest ways to win over kale skeptics, thanks to its creamy, cheesy sauce and quick 30-minute cook time.
- Cabbage casserole is an old-fashioned side dish made with tender cabbage, homemade sauce, melty cheddar cheese and a buttery cracker topping.
- These Tennessee Onions bake in a rich buttered onion casserole with a lot gooey cheese!
