Creamed Peas
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Loading... - robyn anna
- 15 Apr 2022
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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.
What to Serve with Creamed Peas
The earthy, sweet peas pair well with the following:
· Seared scallops
· Fish and chips
· Lamb chops
· Fancy toast
· Scotch eggs
YIELD: Serves 4
PREP TIME: 3 minutes
COOK TIME: 10 minutes
INGREDIENTS
· 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)
INSTRUCTIONS
Finely chop 1 medium shallot. Finely chop 1 small bunch fresh chives until you have 1/4 cup.
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. Read More…
