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This creamed peas recipe has been a comforting side dish in my kitchen for years, perfect whenever I want something creamy and fresh that feels like a warm hug on the plate. It transforms simple frozen peas into a silky, flavorful dish that pairs wonderfully with a roast or grilled chicken.
I first made this when I needed something easy and elegant for company and it became an instant hit. Now it’s my go-to when I want a side that’s both simple and impressive.
Ingredients
- Three tablespoons salted butter: essential for a rich base and adds a nutty flavor when browned
- One and a half tablespoons all-purpose flour: thickens the sauce to a perfect creamy consistency use fresh flour for the best texture
- One teaspoon sea salt: enhances all the flavors in the dish
- One teaspoon white pepper: gives gentle heat without dark specks, keeping the sauce visually smooth
- Two cups half ‘n’ half: provides creaminess with less heaviness than full cream fresh half ‘n’ half is best for smoothness
- Twenty-eight ounces frozen peas: choose high quality shelled or petite peas for sweetness and vibrant color
- Fresh dill: aromatic and bright, it complements the creamy peas beautifully chop finely just before using
Instructions
- Sauté the Butter:
- Warm the butter in a twelve-inch skillet over medium heat until it just starts to brown gently. This step develops a warm, nutty flavor that is the foundation for the whole dish.
- Make the Roux:
- Sprinkle the all-purpose flour, sea salt, and white pepper over the butter in the pan. Stir and let this mixture cook for one minute while it browns slightly. This cooks out the raw flour taste and builds a flavorful base.
- Whisk in Half ‘n’ Half:
- Gradually pour in the half ‘n’ half while whisking constantly to prevent lumps and create a smooth sauce. Continue to cook over medium heat until the mixture begins to thicken, stirring frequently.
- Add the Peas and Dill:
- Toss in the frozen peas along with about a teaspoon of finely chopped fresh dill. Keep the heat medium and bring the mixture to a gentle simmer. Stir often to prevent the half ‘n’ half from sticking or burning on the pan’s bottom.
- Final Seasoning and Garnish:
- Taste and season with more salt and white pepper if needed. Serve warm, garnished with extra fresh dill and a small pat of butter if you like an extra touch of richness.
Every time I add that sprinkle, it’s like a little celebration of fresh flavors.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop with a splash of half ‘n’ half to loosen the sauce if it thickens too much.
Ingredient Substitutions
You can swap the half ‘n’ half for whole milk with a tablespoon of cream for lighter creamed peas. If fresh dill is unavailable, small amounts of dried dill or fresh tarragon can work but add gradually to avoid overpowering.
Serving Suggestions
This dish shines beside roast chicken, pork chops, or grilled fish. Try spooning it over buttered noodles or mashed potatoes for a comforting vegetarian meal.
This creamed peas recipe offers a quick comforting side that pairs well with many meals and always feels like a warm embrace on the plate.
FAQs about Recipes
- → What type of peas works best for creamed peas?
Frozen peas are ideal as they retain sweetness and texture when cooked gently in the creamy sauce.
- → Can I substitute half ‘n’ half with another dairy product?
You can use heavy cream or whole milk, but half ‘n’ half gives a balanced richness without being too heavy.
- → How do I prevent the cream sauce from sticking or burning?
Stir the mixture regularly over medium heat, ensuring even cooking and smooth texture without scorching.
- → What does browning the butter add to the dish?
Browning butter develops a nutty, deeper flavor that enriches the cream sauce and enhances overall taste.
- → Is fresh dill essential in the flavor profile?
Fresh dill offers a bright, herbal note that complements the sweet peas and creamy base perfectly.