Creamed Peas

published Mar 17, 2022
Creamed Peas Recipe

Creamed peas is a quick dish that bathes sweet and tender green peas in a velvety white sauce.


Prep3 minutes

Cook10 minutes

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creamed peas in a turquoise bowl
Credit: Perry Santanachote

Creamed peas are a classic side dish that’s easy to pull together and always feels special. Until the 17th century, peas were mainly available as a cheap dried pantry staple to get people through the winter. They would need to be cooked for hours on the stove to reconstitute. These days, of course, we have the luxury of eating peas anytime of year because they’re flash-frozen when they are at their most delicious and nutritious. For a true treat, though, snag these fresh, ephemeral legumes in early spring when they’re in peak season.

What Are Creamed Peas? 

Creamed peas are a quick dish, featuring sweet and tender green peas bathed in a velvety white sauce. Either frozen or fresh peas can be used, depending on what you have access to.

How to Make Creamed Peas

Creamed peas are so easy to make and come together in less than 15 minutes. First, you’ll cook shallots in butter and add some flour to make a roux. Whisk in some milk and you’ll have a thick, creamy base for your peas. You don’t even need to thaw the frozen peas first: Just stir them in and they’ll warm through in mere minutes.

Credit: Perry Santanachote

What to Serve with Creamed Peas

The earthy, sweet peas pair well with the following:

Creamed Peas Recipe

Creamed peas is a quick dish that bathes sweet and tender green peas in a velvety white sauce.

Prep time 3 minutes

Cook time 10 minutes

Serves 4

Nutritional Info


  • 1

    medium shallot

  • 1 small bunch

    fresh chives

  • 2 tablespoons

    unsalted butter

  • 2 tablespoons

    all-purpose flour

  • 1 1/3 cups

    whole milk

  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 10 ounces

    fresh or frozen peas (about 2 cups)


  1. Finely chop 1 medium shallot. Finely chop 1 small bunch fresh chives until you have 1/4 cup.

  2. Melt 2 tablespoons unsalted butter in a medium saucepan over medium heat. Add the shallot and cook, stirring occasionally, until softened, about 1 minute. Add 2 tablespoons all-purpose flour and cook, stirring constantly, until lightly browned, about 1 minute. While whisking, slowly add 1 1/3 cups whole milk, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, whisking frequently, until slightly thickened, 2 to 5 minutes.

  3. Add 10 ounces fresh or frozen peas and cook until tender and warmed through, 5 to 7 minutes. Transfer into a serving bowl, add half of the chives, and stir to combine. Garnish with the remaining chives.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat on the stovetop until warmed through.