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This creamed peas recipe is delicious, thick, and (wait for it…) creamy! Cooking this recipe always reminds me of when my Grandma used to make it when I was little. How could something so simple taste so good?!
In my experience, peas are an acquired taste, and my kids are not fond of them. I don’t blame them; the idea of those mushy peas gives me the shivers (hey, maybe it’s hereditary!!). But these creamed peas? That’s a different story. Every single time I make them at home, the dish is almost licked clean! It’s also super quick and easy to make!
When I’m making this recipe at home like to serve it with my crispy oven baked chicken thighs or my saucy brown sugar baked pork chops and some mashed potatoes! These creamed peas are also the perfect option to serve up with an array of side dishes at any gathering or holiday feast!
Forget Beans on Toast, Try Creamed Peas on Toast!
During the Great Depression, it was super important for families to find cheap, filling, and nutritious recipes, often at the expense of taste (i.e., the dreaded SPAM!). Creamed peas on toast was one recipe that ticked all of the nutritional, cost-friendly, and tasty boxes. To give it a go, just coat two slices of toast (buttered or unbuttered as you please) with your creamed peas and enjoy!
How to Make Creamed Peas
- Melt the butter over medium-high heat in a medium saucepan.
- Add the grated onion. Saute the onions until cooked.
- Combine the milk, cream, and cornstarch until smooth.
- Whisk into the butter and onion mixture, add the salt, pepper, and sugar.
- Add peas and cook until you have a thick cream.
- Garnish with nutmeg and some parsley to serve!
How Long Will Creamed Peas Last?
Any creamed peas leftovers (or any you prep in advance) can be kept in the refrigerator for about 3 days. If you want them to keep longer, you can freeze them for up to 6 months. Just place them in air-tight containers or zip lock freezer bags before freezing.
Should You Use Fresh, Frozen, or Canned Peas?
Don’t have any fresh or frozen peas? I used frozen peas for this recipe but canned peas will work just fine too! Just add some milk and use cornstarch to thicken.
Happy cooking! On a side note, I use cornstarch instead of flour, I am one of those people that can super “taste” the flour in most sauces when it’s used as a thickener, so I always default to cornstarch (which is tasteless) when I can.
Love,
Karlynn
Creamed Peas
Ingredients
- 2 cups frozen green peas thawed
- 3 tablespoons butter
- 2-3 tablespoons grated white onion
- 3/4 cup milk
- 1/3 cup heavy cream
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon white sugar to taste!
- dash of nutmeg optional but exceptional
Instructions
- In a medium saucepan, melt the butter over medium high heat. Add in the grated onion and saute until the onions are cooked – soft and translucent.
- In a large measuring cup, combine the milk, cream and the cornstarch until smooth.
- Whisk into the butter and onion mixture, then add in the salt, pepper, then add in the sugar to taste.
- Add in the peas, and cook the entire mixture, stirring constantly, until the cream mixture has thickened.
- Garnish with a sprinkle of nutmeg, and some parsley for serving.
Notes
- You can omit the onion if you aren’t a fan, but it does add a great flavor to the dish!
Nutrition
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Lynda Dernisky says
This was a family favourite growing up, my Mom would add a couple of cans of chunk tuna and we would have it over toast. It was always a favorite…
Joyce says
One of my hubby’s favorite side dishes. But then, he will eat almost anything if it is creamed!!
Virginia says
Always a favorite during my childhood. We had it often in the summer when fresh peas were in abundance. But instead of nutmeg, dill was a must. Of course I remember dill growing all over the garden like a weed, so there was lots of that to be had as well. Thanks for the walk down memory lane. Oh – and thanks for the recipe too.
Darlene says
I grew up eating creamed peas in toast, delicious. My mom made this when we were kids. Fond memories.