Old Fashioned Creamed Peas
User Reviews
5.0
48 reviews
Excellent
Old Fashioned Creamed Peas
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This old fashioned creamed peas is easy, quick and delicious side dish that will ever make. Even fussy eaters wouldn’t mind eating it. Frozen peas cooked and dunked in white cream sauce comes together in no time! A perfect holiday side dish!
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Ingredients
- 16 oz frozen peas about 2 cups
- 2 tablespoon butter
- 2 tablespoon flour
- 1 ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- 1 cup whole milk or half and half
- ½ teaspoon salt adjust to taste
- ¼ teaspoon ground pepper adjust to taste
Instructions
How To Cook Peas:
- This recipe begins with cooking frozen peas. Cook peas as per packet instructions.
- Stove Top Method:
- I prefer this easy method to cook peas. No need to thaw peas, use them frozen directly.Add frozen peas to a sauce pan. Add little more than ¼ cup water. Cook on medium flame. Frozen peas don’t take long to cook. It took about 5 minutes for peas to be ready.
- Microwave Method:
- Place frozen peas in microwave safe bowl. Add 1 tablespoon water. Cook on full power for 3 to 4 minutes.Peas are ready to use.
- You can skip cooking peas and use it directly in the recipe. Simply thaw peas in 4 cups of water. Drain and use it.
- Canned Peas:
- Empty peas from can including the liquid into a saucepan. Heat it until it begins to boil. Drain and peas are ready to use.
- Once peas are cooked remove it from heat. Drain off any excess liquids left in the pan. Transfer to a bowl.
How To Make White Cream Sauce:
- Heat a medium pot or skillet (depending on the quantity you are making). Add butter to pot and melt it.
- Whisk flour in butter. Cook on low heat for 2 minutes with constant stirring.
- Add all the spices quickly– onion powder, garlic powder, salt and ground pepper.
- Gently pour milk (or half n half) into the pot.
- Keep whisking while adding milk.
- Cook with constant whisking on low heat for about 5 minutes or until sauce is smooth.
- Sauce should be thick but in pouring consistency.
Mix Together:
- Once cream sauce is cooked and ready, immediately pour it over hot peas.
- Stir everything together until coated well.
- Serve immediately.
Notes
- Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.
- Use frozen or canned peas for this recipe. Highly advisable to cook peas (frozen or canned) for 2 to 4 minutes. Peas are softer and better tasting when cooked than using they are directly thawed. Always cook peas to your desired level of doneness. Cook peas a little longer for a soft texture and if you like firm crisp-texture peas, don't cook them long, remove them from heat before it's done. Onion powder and garlic powder are optional in the recipe but highly recommended. It enhances the flavor and taste of the dish. It’s best to use whole milk or half and half for rich, creamier white sauce. The cream sauce needs the fat. Everything tastes better with fat! Make sure to keep whisking butter-flour-milk to prevent it from burning until it reaches the right consistency. Gradually pour milk while whisking butter and flour mix, so the roux absorbs the liquid and forms a smooth sauce. You can add other vegetables too. Vegetables like potatoes, carrots, and mushrooms are the best choices. For extra texture, crispy bacon bits can be added just before serving.
- Use frozen or canned peas for this recipe. Highly advisable to cook peas (frozen or canned) for 2 to 4 minutes. Peas are softer and better tasting when cooked than using they are directly thawed. Always cook peas to your desired level of doneness. Cook peas a little longer for a soft texture and if you like firm crisp-texture peas, don't cook them long, remove them from heat before it's done. Onion powder and garlic powder are optional in the recipe but highly recommended. It enhances the flavor and taste of the dish. It’s best to use whole milk or half and half for rich, creamier white sauce. The cream sauce needs the fat. Everything tastes better with fat! Make sure to keep whisking butter-flour-milk to prevent it from burning until it reaches the right consistency. Gradually pour milk while whisking butter and flour mix, so the roux absorbs the liquid and forms a smooth sauce. You can add other vegetables too. Vegetables like potatoes, carrots, and mushrooms are the best choices. For extra texture, crispy bacon bits can be added just before serving.
- Use frozen or canned peas for this recipe. Highly advisable to cook peas (frozen or canned) for 2 to 4 minutes. Peas are softer and better tasting when cooked than using they are directly thawed. Always cook peas to your desired level of doneness. Cook peas a little longer for a soft texture and if you like firm crisp-texture peas, don't cook them long, remove them from heat before it's done. Onion powder and garlic powder are optional in the recipe but highly recommended. It enhances the flavor and taste of the dish. It’s best to use whole milk or half and half for rich, creamier white sauce. The cream sauce needs the fat. Everything tastes better with fat! Make sure to keep whisking butter-flour-milk to prevent it from burning until it reaches the right consistency. Gradually pour milk while whisking butter and flour mix, so the roux absorbs the liquid and forms a smooth sauce. You can add other vegetables too. Vegetables like potatoes, carrots, and mushrooms are the best choices. For extra texture, crispy bacon bits can be added just before serving.
- Use frozen or canned peas for this recipe. Highly advisable to cook peas (frozen or canned) for 2 to 4 minutes. Peas are softer and better tasting when cooked than using they are directly thawed.
- Always cook peas to your desired level of doneness. Cook peas a little longer for a soft texture and if you like firm crisp-texture peas, don't cook them long, remove them from heat before it's done.
- Onion powder and garlic powder are optional in the recipe but highly recommended. It enhances the flavor and taste of the dish.
- It’s best to use whole milk or half and half for rich, creamier white sauce. The cream sauce needs the fat. Everything tastes better with fat!
- Make sure to keep whisking butter-flour-milk to prevent it from burning until it reaches the right consistency.
- Gradually pour milk while whisking butter and flour mix, so the roux absorbs the liquid and forms a smooth sauce.
- You can add other vegetables too. Vegetables like potatoes, carrots, and mushrooms are the best choices.
- For extra texture, crispy bacon bits can be added just before serving.
Nutrition Information
Show Details
Calories
134kcal
(7%)
Carbohydrates
16g
(5%)
Protein
6g
(12%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
15mg
(5%)
Sodium
244mg
(10%)
Potassium
261mg
(7%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
761IU
(15%)
Vitamin C
30mg
(33%)
Calcium
73mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Calories | 134kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 244mg | 10% |
| Potassium | 261mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 761IU | 15% |
| Vitamin C | 30mg | 33% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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