Creamed peas make the perfect comforting side dish to use up your canned goods at any dinner. This easy recipe uses up basic pantry staples and turns them into a delicious compliment to any meal.
If you’re like me right now you’re probably trying to make the most of any canned goods you have.
I almost always have a few cans of peas in my pantry.
Canned peas on their own are only ok. But canned peas in this creamed peas recipe? Worthy of a holiday meal for sure!
What are creamed peas?
Creamed peas are like creamed corn but with peas. In this recipe, a cream based sauce coats canned peas in delicious, decadent flavor.
The cream sauce uses a mix of a butter, seasonings, flour, and half and half.
How to Make Creamed Peas
Creamed peas are the easiest way I can think of to dress up a simple can of peas.
To make it, start by melting a tablespoon of butter in a medium sized skillet over medium heat. Then whisk the flour into the butter to make a roux. Keep whisking it while it cooks until the flour and butter are evenly combined, golden and form a paste-like consistency.
Once that happens, quickly whisk in the salt, pepper, garlic powder and sugar. Then, slowly whisk in the half and half a little at a time until it is evenly incorporated.
At this point, turn up the heat to bring the mix to a boil. When the sauce boils, reduce the heat and let the cream sauce simmer for a couple minutes until it thickens.
When the sauce has thickened, stir the drained peas into the sauce, stirring well to thoroughly incorporate them. Serve warm.
Tips and Substitutions
Creamed canned peas are a fantastic way to dress up your pantry staples. You can make this recipe work very easily and you have a bit of leeway with some of the ingredients.
- If you don’t have half and half, you could substitute heavy cream, light cream, or whole milk. I wouldn’t sub in skim milk as it wouldn’t thicken well.
- No butter? Substitute margarine or olive oil or another form of fat. You could even make a roux with bacon grease if you’ve made bacon for breakfast.
- If you don’t have garlic powder, don’t worry. You could use a clove of fresh garlic or even onion powder instead. And if you don’t have any of that, omitting it won’t ruin the recipe.
- You can also use frozen peas if you don’t have canned peas. Just pop a bag in the microwave to defrost them first and then pat them dry with a paper towel to remove any excess liquid.
Other Creamed Vegetable Recipes You Might Enjoy
This creamed pea recipe will become your favorite way to revive canned peas. Make this recipe today to dress up your pantry staples!
Looking for other creamed vegetable recipes? Try these:
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Creamed Canned Peas
- 2 15 oz cans sweet baby peas drained
- 1 tbsp butter
- 1 tbsp flour
- pinch garlic powder
- salt & pepper to taste
- 1/2 cup half & half
- 1 1/4 tsp sugar
- In a medium sized skillet, melt the butter over medium heat.
- Add the flour, whisking it in until the mixture's thick & smooth. Let it cook, whisking constantly, for roughly 60 seconds so that it cooks off any floury taste.
- Whisk in the salt, pepper, garlic powder, and sugar. Then slowly begin whisking in the milk, a little at a time. Once the roux comes together again, add some more. Continue this until all the half and half is incorporated.
- Raise the heat and bring the mixture to a boil. Reduce the heat and let the cream sauce simmer for 1-2 minutes- just until thickened.
- Stir the drained peas into the sauce, stirring to completely incorporate. Once the peas are heated through, remove from heat.
- Serve warm and enjoy!
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