Even on my recipe for Pea Salad. I’m here today to introduce you to a recipe that will convert even the most ardent pea hater. This delicious recipe for creamed peas is made completely from scratch with ingredients that are already in your pantry. Not only that, but it is so rich and delicious that even your picky eater will fall in love with this delectable side dish.
Storing and Reheating Leftovers
Leftovers of this delicious creamed peas recipe can be stored in the refrigerator for three to four days. When you go to eat the leftovers, heat them in a small saucepan over low heat, stirring regularly. If the sauce remains too thick, add a little milk to thin it out. Using the combination of a flour and a fat helps keep the sauce nice and creamy by coating the flour molecules with fat. This keeps them evenly suspended in the sauce. There are two keys to a good roux:
Make sure all of your flour is combined with the fat. If you still see streaks of white, you want to keep whisking. Not combining it all will result in a dish that tastes of flour.Slowly add your liquid after the butter and flour are combined. I like to add a good splash, stir it into the butter/flour mixture, and wait for it to be totally absorbed before adding more. Though you are going slow, this whole process will only take you about a minute or maybe two.
The benefit of frozen peas is that they are picked at peak ripeness and are so convenient to keep on hand in the freezer to make this dish any time you are craving it. I do not recommend using canned peas as they tend to be a little softer than what you will want in this recipe.
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If you make this Creamed Peas recipe or any of my other recipes, please leave me a comment and let me know what you think!
