One of the most delicious early spring side dishes you can make! This creamed peas recipe combines sweet peas with a rich, buttery cream sauce that is to die for!
I remember when I was a kid living in middle Tennessee, one of the first seeds we put in the ground was pea seeds. We didn’t wait for spring to plant them – nope! Sometimes we planted as early as January.
And I remember too, sometimes freezing my fingers off on a damp, drizzly day – was it march? April? That I don’t remember – picking those peas.
But oh my goodness, they were so good! The peas, the pods – the whole shebang! Sweet, fresh, and perfect.
We often added those peas to vegetable soup – especially when we were canning vegetable soup – canned them in pint jars, at them steamed, or make creamed peas.
It’s funny, but I took for granted that everyone loved peas back then. That illusion evaporated after I married my husband, who hates them with a passion.
So these days, when I make peas, I make them for myself and the kids.
And they’re just as good as I remember.
One of the best things about early spring is the onslaught of green veggies. After a winter where you can get them, but they’re not in season, and just not as good, peas, roasted asparagus, kale salad, creamy asparagus soup, and hearty dishes like spinach mashed potatoes really hit the spot!
It really whets your appetite for when the chickens start laying eggs, and you can make lots of breakfasts like spring veggie egg bites, or when the radishes come up for roasted rashes as a side dish. And then next thing you know, you’re making old fashioned pickled beets when the beets come up, and you just can’t wait for the zucchini to come in so you can make both sweet gluten-free zucchini bread, and savory zucchini cheese bread, not to mention, the chickens are still laying like gangbusters, and you can make some delicious zucchini frittata.
Ah, it’s so easy to get ahead of myself here. But it’s no secret that spring is the best time of year if you like vegetables!
Creamed Peas Recipe
This recipe is easy to make, and comes together in a matter of minutes. I like to use frozen peas if I don’t have garden fresh, but canned peas work as well, as long as you’re careful not to mix them too vigorously so that they don’t mash.Print
Creamed Peas Recipe
- 2 Tablespoons butter
- 2 Tablespoons flour, (if gluten-free use cornstarch)
- 1 cup milk
- 2 cups peas
- 1/4 teaspoon salt
- Pinch of pepper
- In a saucepan, melt butter
- Whisk in flour or cornstarch until smooth
- Add milk
- Stir over medium heat until thickened
- Add in peas, and connote cooking until peas are heated and semi tender
- Season with salt and pepper to taste
- Serve and enjoy!
Get Your Garden Cheat Sheets!
Want to know exactly when, where, and how to plant your vegetables? Sign up to get our FREE companion planting guide, and garden planting cheat sheet printable.