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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!
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!
Out of all the garden produce that we harvested, I always enjoyed shelling peas the most. There was something very satisfying about that little “popping” noise that occurred when you split the pea pods open.
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 the full recipe at the bottom of this post.)
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
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.
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.
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.
Season with kosher salt and freshly ground black pepper. Serve with dollops of butter.
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Fresh Garden Creamed Peas
(As an Amazon Associate, I earn from qualifying purchases.)
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.
This brings back memories. My mom used to also add small cooked white or golden potatoes.
Yes, my mom did as well. I will make this dish that way on occasion.