This creamed peas recipe is a simple and comforting side dish that uses everyday ingredients and is easy to make!
Although peas are thought of as a spring vegetable, modern technology allows us to eat them year-round. I find fresh peas hard to come by, so I used frozen peas for this recipe. They're frozen at the peak of ripeness, so they're a delicious option any time of year.
These creamy peas are a great sidekick for any number of main courses. Try them with my Parmesan Crusted Chicken. They would also be perfect as a side dish for any number of holidays (Easter, Thanksgiving, Christmas).
How to make creamed peas (summary)
Start by making a quick roux (butter + flour) in a soup pot. Whisk in the half-and-half and garlic powder until smooth. Add in the frozen peas and give it a good stir. It'll take a bit for it to start to bubble (up to 10 minutes or so), and when it does, turn the heat down so it's simmering. Continue cooking until the sauce has reduced to your liking (this can take 15-20 minutes), then season generously with salt & pepper and enjoy. (Full ingredients & instructions are in the recipe card below)
Recipe notes & tips:
- It's difficult to capture the thickness of the cream sauce in photos. I don't make it super thick/gloopy, but it's definitely not thin/watery either. You can reduce the sauce as much as you need to... just cook it a little longer if it seems too thin. And if it gets too thick at any point, add a splash more half-and-half.
- I would not use canned peas for this recipe... they will turn into mush. You can use fresh peas if you can find them. Just keep an eye on them and adjust cooking time if needed.
- You may use heavy cream instead of half-and-half. That may reduce cooking time a bit since it'll thicken up faster than half-and-half.
- Be careful not to boil the heck out of the half-and-half. It's not too likely that it'll curdle, but it's always possible. These peas are best cooked fairly slowly (they plump up a bit as the sauce gradually thickens).
- This is a simple base recipe. I like it as-is, but feel free to jazz it up a bit by adding different herbs/spices/etc. to make it your own!
Love peas? Try these recipes:
Questions about these creamed peas? Let me know in the comments below.
- 2 tablespoons butter
- 1 tablespoon flour
- 1 1/2 cups half-and-half
- 1/4 teaspoon garlic powder
- 4 cups frozen peas
- Salt & pepper to taste
- Melt the butter in a pot over medium-high heat. Add the flour and cook it for a minute or so.
- Whisk in the half-and-half and garlic powder.
- Stir in the peas. Once they start to bubble, turn the heat down (don't let them rapidly boil).
- Simmer the peas, uncovered, until the cream has thickened up to your liking. Keep an eye on them, and stir them occasionally (this can take around 15-20 minutes). Keep in mind that the sauce will thicken up a bit more as they cool. If the sauce gets too thick at any point, add in a splash more half-and-half.
- Season with salt & pepper as needed (I'm pretty generous with both).
- You may use heavy cream instead of half-and-half.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.