Creamed Peas (or Peas & Carrots)

Frozen green peas

Frozen green peas

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.

See also: 1. Sides & Condiments Menu; 2. Cat’s Christmas Menu & Preparation Schedule

Creamed Peas

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
  • Equipment:
  • heavy-bottomed sauce pan
  • glass jar
  • fork or sauce whisk

Method:

  1. 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.
  2. 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.
  3. Cream sauce (* see below for alternate method):
  4. 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.
  5. 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.
  6. * Alternate way to make the cream sauce:
  7. 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.
  8. 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.
  9. Add peas to sauce and stir until coated. Adjust seasoning.

References:

  • None

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