Fresh Garden Creamed Peas

Fresh Garden Creamed Peas

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My mom always had a large garden, and one of the first produce we’d enjoy from the garden was Fresh Garden Creamed Peas. Sweet tender peas in a creamy base with lots of butter melting on top. Yum!

Serving Fresh Garden Peas in Blue Willow Serving Bowl

We often served this side dish with Pan Fried Potatoes and Goulash. I still do today. My husband often asks why I always serve creamed peas with goulash. Because that’s the way it’s done, I tell him! 

(Post modified on 6/17/22.)

Shelling Green Peas

Out of all the garden produce that we harvested, I always enjoyed shelling peas the best. There was something very satisfying about that little “popping” noise that occurred when you split the pea pods open.

Fresh Garden Peas in Shell

I also liked counting to see how many peas there would be in the pods. My grandma and I would have contests to see whose pea pod had more. It was a great way to pass the time while prepping piles of peas for freezing. Fun stuff every kid should experience.

 

Ingredients for Fresh Garden Creamed Peas

See full recipe in its entirety at the bottom of this post.

  • fresh garden peas
  • whole milk
  • all-purpose flour
  • kosher salt
  • freshly ground black pepper
  • butter

 

A Note About Peas

If you don’t have access to fresh garden peas, you may simply use frozen sweet peas. I prefer using small or petite sweet peas, when available at the store. And always frozen over canned. Canned just will not work for this recipe.

 

Instructions for Making This Recipe

Ingredients for this Recipe

Gather all your ingredients so that you have everything close at hand on the counter or table.

In a medium saucepan, cover fresh garden peas with water. Bring to a boil on high heat, then simmer for 10-15 minutes until peas are tender.

Drain Peas in Colander

Using a colander, drain the water from the peas. Return peas to the saucepan.

Add 2 cups of whole milk. Heat on low, being sure not to scald the milk.

Whisk Thickening Agents

In a small bowl, whisk together the remaining milk and all-purpose flour until smooth. This will serve as the thickening agent.

Add thickener to the milk and peas and stir until thickened over low heat.

Finish the Dish with Black Pepper and Butter

Season with kosher salt and freshly ground black pepper. Serve with dollops of butter.

Serve Peas with Juicy Pork Chop

This recipe will serve 4 people. And please, if you dare, try serving this dish with Goulash or a juicy Pork Chop.

See more Side Dishes Here.  Browse Summer Garden Produce Recipes Here.

 

Recipe for Fresh Garden Creamed Peas

Fresh Garden Creamed Peas

My mom always had a large garden, and one of the first produce we'd enjoy from the garden was fresh creamed peas. I always liked this served with New Fried Potatoes and Goulash. Enjoy!
5 from 2 votes
Print Rate
Course: Side Dish
Cuisine: American
Keyword: Garden Produce, Green Peas, Quick and Easy
Prep Time: 7 minutes
Cook Time: 23 minutes
Total Time: 30 minutes
Servings: 4

Equipment

Cuisinart Cookware
Stainless Colander
Glass Measuring Cups
Stainless Wire Whisk

Ingredients

  • 2 cups fresh garden peas or frozen petite sweet peas
  • 2 cups whole milk + 1/3 cup whole milk divided
  • 1/4 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons butter

Instructions

  • Gather all your ingredients so that you have everything close at hand on the counter or table.

Cook the Peas

  • In a medium saucepan, cover fresh garden peas with water. Bring to a boil on high heat, then simmer for 10-15 minutes until peas are tender.
  • Using a colander, drain the water from the peas. Return peas to the saucepan.

Cream the Peas

  • Add 2 cups of whole milk to the peas. Heat on low, being sure not to scald the milk.
  • In a small bowl, whisk together the remaining whole milk and all-purpose flour until smooth. This will serve as the thickening agent.
  • Add thickener to the milk and stir until thickened over low heat. When the cream reaches the desired thickness, remove the saucepan from heat.
  • Season with kosher salt and freshly ground black pepper. Serve with dollops of butter. Serves 4.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted.

Nutrition

Calories: 222kcal | Carbohydrates: 23g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 684mg | Potassium: 401mg | Fiber: 4g | Sugar: 11g | Vitamin A: 958IU | Vitamin C: 29mg | Calcium: 195mg | Iron: 1mg
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