This old fashioned Creamed Peas Recipe is the ideal side dish for most any entrée. It’s a deliciously simple way to elevate a plain batch of petite peas turning them into a creamy and decadent accompaniment.
Easy Creamed Peas Recipe
This recipe for cream peas is one that cook’s of yesteryear perfected. I can still remember my Mom and Grandma’s making them as a regular featured side dish in their summer kitchens, using fresh from the garden shelled peas. These days, frozen peas are picked at their peak season and flash frozen. They’re the ideal opportunity to make them with a little less fuss. That’s a win in my kitchen. How to make simple Creamed Peas Recipe:
- Peas – One pound of frozen petite peas.
- Sauce – Unsalted butter, onion, all purpose flour, half and half or light cream. You could use whole milk.
- Seasonings – Salt, black pepper, granulated garlic, onion powder and nutmeg.
How to Make the Best Creamed Peas Recipe
- Ingredients you’ll need to make homemade Creamed Peas: One pound frozen petite peas, butter, all purpose flour, salt, black pepper, granulated garlic, half and half and nutmeg.
- Kitchen gadgets you’ll need: A medium size saucepan, measuring cups and spoons, sharp knife and cutting board or onion chopper, whisk and large spoon for mixing everything together.
- It’s not necessary to thaw the peas prior to adding them to the cream sauce.
- Can I use canned peas for Creamed Peas? You can use canned peas only in a pinch but frozen peas will give you the best and tastiest end result. Canned peas can turn out a bit mushy.
- If the cream sauce seems thick when first adding the peas, don’t be tempted to add more liquid. It will thin a bit as they thaw and release liquid into the sauce.
- I prefer half and half for creamed peas but you could adapt using whole milk if that’s what you’ve got on hand. To make your own half and half, use equal parts milk and heavy cream and you’ll be good to go.
- Nutmeg is typically added to a homemade bechamel sauce and I love including a pinch or two in this recipe. It’s optional, and you could choose to omit but it adds a depth of flavor to the sauce that complements the peas.
- You could add one cup of frozen pearl onions to the mix, in place of diced onion. Add them to the saucepan with the peas, cooking until thawed and heated through.
- Store leftover creamed peas in an airtight container in the refrigerator for up to 4 days.
- Reheat gently in a saucepan over medium heat or in single servings in the microwave.
More Southern Style Side Dishes to Make
Some days, it’s all about the side dishes for me. More side dish inspiration and recipes you may also like to make:
- Fried Green Tomatoes can be served on sandwiches, as an appetizer or side dish.
- Another simple side dish to make is this recipe for Tomato Cucumber Onion Salad.
- Sweet and tangy Green Bean Salad.
- Easy Cornbread Casserole only requires 6 ingredients to make.
- Cajun Collard Greens with Bacon is packed with flavor.
- Use leftover brown beans to make these yummy Pinto Bean Cakes.
- Stewed Okra with Tomatoes features a rich and delicious tomato sauce that goes beautifully with cornbread.
- Turnip Greens from Southern Living.
Thanks for visiting come back soon!
DISCLOSURE ~ IF A PURCHASE IS MADE USING ONE OF THE AFFILIATE LINKS ON THIS WEBSITE WE MAY EARN A SMALL COMMISSION AT NO ADDITIONAL COST TO YOU. THANK YOU!
Helpful Kitchen Items:
Creamed Peas Recipe
- 1 lb package frozen petite peas
- 3 Tbsp unsalted butter
- 2 Tbsp all purpose flour
- 1/3 cup finely diced sweet onion or shallots
- 2 cups half and half or light cream
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp granulated garlic
- 1/4 tsp onion powder
- pinch nutmeg
- In a medium size saucepan, melt butter over medium heat. Add onions cooking until translucent, about 2 minutes, Add flour, stirring until absorbed.
- Gradually whisk in half and half. Bring to a gentle boil then add salt, black pepper, garlic, onion powder and nutmeg. Add peas, mix until coated with sauce.
- Cook over medium heat for 5-7 minutes or just until peas are tender. Stir occasionally.
- Serve immediately.