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The Best Creamed Peas

creamed peas in a serving bowl

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Our creamed peas are easy to make, and you won’t need to thicken the sauce with flour! Shallots, cream, and seasonings make these creamed peas the BEST!

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1/2 cup chopped shallots
  • 1/3 cup chicken stock
  • 1 cup heavy cream
  • 16 ounces frozen petite peas, steamed as directed
  • Salt and freshly ground black pepper, to taste
  • Pea shoots or lettuce leaves, optional

Instructions

  1. Melt 2 tablespoons of butter in a medium saucepan and set it over medium heat.
  2. When the butter is sizzling, add the shallots and cook for 2 to 3 minutes, or until softened.
  3. Add the chicken stock and reduce the heat to medium-low; cook for about 2 to 3 minutes, until reduced by about half.
  4. Add the heavy cream and bring to a boil over medium-high heat. Reduce the heat to low and simmer for 7 to 10 minutes, or until reduced by about half and thickened. Taste and add salt and pepper, as needed.
  5. Add the cooked peas and the remaining butter and continue cooking for 1 to 2 minutes, until hot.
  6. Serve on a bed of lettuce or pea shoots, if desired.