Description
Creamed Peas is a comforting and creamy side dish featuring tender peas cooked in a rich roux-based sauce with bacon, onions, garlic, and cream cheese. This classic recipe combines savory and creamy flavors, making it a perfect accompaniment to a variety of meals.
Ingredients
Scale
Base Ingredients
- 3 tablespoons butter
- 1/3 cup diced bacon (or more to taste)
- 1/2 cup diced onion
- 1 clove garlic (minced)
- 1/4 teaspoon dried parsley (or dried dill)
Sauce Ingredients
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream (or more to taste)
- Salt & pepper (to taste)
Main Ingredient
- 4 cups frozen peas
- 2 tablespoons cream cheese (or more to taste)
Instructions
- Cook aromatics: Melt butter in a large pot over medium heat. Add the diced bacon, onion, and minced garlic. Cook while stirring occasionally until the onion softens but does not brown, approximately 5 minutes.
- Make roux: Stir in the dried parsley and all-purpose flour into the cooked bacon and onions until the mixture is smooth. Continue cooking for 30 to 60 seconds, just until the flour turns foamy, making sure not to brown the flour by keeping the heat at medium.
- Make sauce: Gradually and slowly pour in the milk, stirring continuously to prevent lumps from forming. Add the heavy cream and bring the mixture to a gentle simmer. Allow it to thicken slightly, then season with salt and pepper according to your taste preference.
- Cook peas: Add the frozen peas and cream cheese to the thickened sauce. Stir until the cream cheese has fully melted and incorporated. Let the peas simmer on medium-low heat until they are fully cooked through, about 8 to 10 minutes. Serve the creamed peas immediately for best flavor and texture.
Notes
- Use fresh peas if available; adjust cooking time accordingly as fresh peas may cook faster.
- For extra richness, increase the amount of cream cheese or heavy cream to taste.
- Substitute dried dill instead of parsley for a different flavor profile.
- To make this dish vegetarian, omit the bacon and add a tablespoon of olive oil or butter instead.
- Ensure not to brown the flour when making the roux to maintain a smooth, light-colored sauce.
