Instructions
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Melt butter over medium high heat in a medium sized saucepan.4 tablespoons unsalted butter
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Whisk the flour and garlic powder (if using) into the butter until incorporated and smooth.3 tablespoons all purpose flour,¼ teaspoon garlic powder
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Slowly whisk in the milk and cook, stirring frequently, over medium high heat until the mixture has thickened, about 6 minutes. Season with salt and pepper.2 cups whole milk,1 teaspoon salt,½ teaspoon white pepper
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Add the peas and cook, stirring frequently, until the peas are heated through, about 4 minutes.4 cups frozen peas
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Stir in heavy cream and check for seasonings.¼ cup heavy cream
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Garnish with additional pepper, butter, fresh chopped chives or dill. Serve and enjoy!
Notes
To Store: Leftover creamed peas should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in microwave and heat at 50% power in 30 second increments or warm slowly over low heat on the stove.
To Freeze: Transfer cooled creamed peas to freezer safe ziploc bag and freeze for up to 3 months.
Canned peas can be used in this recipe but they should be added at the very end and cooked for only a couple minutes otherwise they will turn mushy.
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