Creamed English Peas
Creamed English Peas
The origin of peas in a cream sauce dates back to the mid 1600s during the time of King Louis XIV. Fresh peas were boiled and added to the great mother sauce, the bechamel. While you don’t need to use fresh peas to make this rich side dish, they certainly have a better texture than frozen. Creamed peas pairs great with any type of poultry, fish, and other seafood.
Ingredients
- 2 cups English peas shelled
- 2 tbsp butter
- 1 tbsp flour
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 tsp salt
- 1/2 tsp cracked black pepper
- 1/4 tsp ground nutmeg
Instructions
- Bring a pot of water to boil. Add in the peas and boil for 8 minutes. Drain.
- While the peas are boiling, melt the butter in another pot. Whisk in the flour. Cook for 3-4 minutes on medium low heat.
- Pour in the cream, milk, and seasonings. Whisk with the roux. Simmer on medium low heat for 2 minutes until the sauce slightly thickens. Stir in the peas and cook for 2 more minutes.
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