Easy Creamed Peas Recipe

Creamed peas and pearl onions are combined in an easy-to-make rich, creamy white sauce. They are a delectable side for steak, chicken, and beef or spooned over mashed or baked potatoes.

Course Vegetable side dish

Cuisine American

Keyword creamed peas and onions, how to cook pearl onions, how to make creamed peas, peas and pearl onions

Prep Time 10

Cook Time 10

Servings

Calories 300kcal

Author Beth Pierce

Ingredients

8 ounces fresh pearl onions
4 tablespoons butter unsalted
4 tablespoons all-purpose flour
2 cups whole milk
2 1/2 cups frozen peas
kosher salt and black pepper to taste
2 pinches ground nutmeg optional
1-2 splashes heavy cream optional

Instructions

Slice off the root ends of the pearl onions and drop them into boiling water for 2 minutes. Drain and rinse with cold water. Pinch the stem end, and the peeled pearl onion will pop out. Set them aside.
In a large skillet over medium-low heat, melt butter. Whisk in flour and continue whisking until the mixture is a light golden brown. Slowly whisk in milk and continue whisking until the mixture thickens slightly; 2-3 minutes.
Add peas and pearl onions (that were set aside). Simmer for 5-7 minutes or until the peas are tender. Season with salt and pepper to taste. If desired, add a little nutmeg and a splash of cream.

Notes

If you like your creamed peas thicker, increase the butter and flour by 1 tablespoon.
For additional flavor, add a little bit of garlic powder, onion powder, dried thyme leaves, or even a pinch of nutmeg.
For a little added sweetness, add 1 teaspoon of sugar.
For a change of pace, add 1 cup of cooked small sliced Yukon Gold Potatoes, 1/4 cup of chopped cooked crispy bacon, or 1/2 cup of finely diced cooked carrots.
You can use canned peas but drain them well and almost completely thicken the sauce before adding them, as they are fully cooked and only need warming.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop.

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