Creamed Peas

Creamed Peas

4 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
joyce o
Recipe by  joyce o

“This is a quick and easy way to make this side dish for 2 people without all the fuss.”

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Adjust Servings

Original recipe yields 2 servings



  1. Bring water, peas, and salt to a boil in a saucepan; cook until peas are just tender, about 2 minutes. Drain and return peas to saucepan. Reduce heat to medium and stir in flour. Add butter and enough milk to barely cover peas. Cook and stir until thickened, 5 to 10 minutes.

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Reviews (4)

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I usually make a white sauce and then add the cooked peas to it, but this worked OK adding the flour and milk to the peas and then thickening. I used only 1/2 cup of milk, and it was the perfect consistency for us, so I would caution you about adding a full cup. Start with less and then add more if needed. Nice basic recipe for creamed peas.



To bring out the taste of the peas, add a teaspoon or so of sugar. Also, a little fresh parsley. You can skip the part about cooking the peas first- just cook them in the butter until they thaw, and just start to cook through, then add the flour, salt, and milk.



Like recipe my grandmother used to use. comfort food.

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Amount Per Serving (2 total)

  • Calories
  • 185 cal
  • 9%
  • Fat
  • 8.5 g
  • 13%
  • Carbs
  • 19.4 g
  • 6%
  • Protein
  • 8.2 g
  • 16%
  • Cholesterol
  • 25 mg
  • 8%
  • Sodium
  • 601 mg
  • 24%

Based on a 2,000 calorie diet



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Creamed Peas and New Potatoes


next recipe:

Moroccan Black-Eyed Peas (Cowpeas)