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!
Servings: 4
Calories: 222kcal
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
