by Cat, Cot 2007 (photo, right, from Wikimedia commons)
I make this for Christmas Eve Dinner every year, but it’s good any time of year, too. It’s hard to find fresh peas in December, so I usually use Organic frozen peas if I didn’t grow any green peas in my garden (to freeze). If using frozen peas, do not thaw them before cooking.
You can also use fresh or frozen peas & carrots, or peas and pearl onions.
I’ve written this for 1 serving (so you can easily multiply for more people), but I’ve never written down this recipe before, as I make it on the fly, so the amount of ingredients, below, is only a guess. If you like the peas more saucy, increase the amounts of butter, flour and milk/cream.
I provide two different ways to make the cream sauce. The first method is the one I use.
Ingredients & Equipment:
- ⅔ cup fresh or frozen green shell peas, or frozen peas & carrots
- filtered water
- 1 Tbsp butter
- 1 Tbsp unbleached white flour or tapioca starch
- 1 cup whole milk, or mix of milk and cream
- Unrefined sea salt
- fresh ground black pepper
- dash ground nutmeg
- heavy-bottomed sauce pan
- glass jar
- fork or sauce whisk
- Measure 1 Tbsp flour into jar; add 1 cup milk. Screw on lid and give it a good shake until all the flour is suspended in the milk. Set aside.
- Place peas in saucepan and add a bit of water. Place over medium-high heat and bring water to a boil, then reduce to a simmer for a few moments, until the peas are bright green but not tender.
- Cream sauce (* see below for alternate method):
- Drain off water; add butter (1 Tbsp per cup of milk in jar) to peas in saucepan, and allow it to melt over simmering heat. Season with salt and pepper.
- Give jar another shake to re-suspend the flour, then add to saucepan, stirring with fork/whisk, while heating over medium heat until sauce thickens. If it gets too thick, add a bit more milk. If not thick enough, mix more flour with milk (perhaps 1 tsp flour per ¼ cup milk), and add a bit at a time to the sauce, until desired thickness is reached. Adjust seasoning with salt, pepper and nutmeg.
- * Alternate way to make the cream sauce:
- After peas have reached bright green but not tender status, drain them and transfer them to a bowl while you make the sauce in the saucepan.
- Melt butter in saucepan over medium heat. Add flour and mix into butter while heating for about a minute. Whisk in 2/3 of the milk/cream; continue whisking while heating, until sauce thickens, adding more milk to thin, if desired. Season with salt, pepper and nutmeg.
- Add peas to sauce and stir until coated. Adjust seasoning.