The Best Creamed Peas

Creamed peas is a classic side dish typically made by combining sweet cooked peas with a white sauce made from butter, flour, and milk or cream. The peas are usually seasoned with salt and pepper and sometimes flavored with herbs or spices.

This version, made with reduced cream and stock, maintains that creaminess without adding flour. Gluten-free creamed peas make a fabulous dish to serve family-style as a side dish with steaks, chicken, chops, or fish and seafood. I added shallots to the dish and served it with pea shoots, the sweet tendrils of English pea plants. Lettuce is another frequent addition to creamed peas. Add a handful of shredded lettuce to the peas before serving, or serve them on lettuce leaves.

If you have leftovers, warm them up for another meal or use them in another creative way. You can purée them and use them as a bed for fish fillets or heat them as a sauce over cooked pork chops, fish, or chicken. Add cooked pasta to the creamed peas for a quick, meat-free dinner or lunch. Or add them to homemade chowder.

Why are they called English peas?

The name “English peas” distinguishes them from other varieties of peas, such as snow peas and sugar snap peas, and various dried peas. The cultivation of English peas has a long history in England, where they have been grown since at least the 16th century. They were introduced to North America by European colonizers and have since become a popular ingredient in American cuisine as well. English peas are sold frozen, canned, and fresh in their pods.

Are heavy cream, heavy whipping cream, and whipping cream the same thing?

Heavy cream and heavy whipping cream are essentially the same product, and usually contain the same or a similar amount of fat, between 36% and 40%. Cream that is simply labeled “whipping cream” or “light whipping cream” contains slightly less fat, between 30% and 36%.

All three can be beaten to make whipped cream, a popular topping for desserts, such as puddings, pies, and ice cream.

Heavy cream typically contains between 36% and 40% fat, while whipping cream usually contains between 30% and 36%. Because of its high fat content, heavy cream (or heavy whipping cream) is an excellent choice for recipes that require richer, thicker texture, such as sauces and custards, because it won’t curdle when boiled. Keep in mind that it can break and curdle if acidic ingredients are added to it. Whipping cream or light whipping cream may be used in sauces, but there is a risk of curdling if boiled and the fat content isn’t high enough.

How To Make Creamed Peas

1. Follow the package directions for steaming or microwaving the frozen peas. Petite peas are my choice, but any good-quality frozen peas are fine.
2. Shallots: Finely chop the shallots until you have 1/2 cup. Shallots vary a lot in size, so it might take only 1 or could take 2 or 3.
3. Butter: Heat half of the butter over medium heat and add the shallots. Cook the shallots for 2 to 3 minutes, until they are softened.
4. Add the chicken or vegetable stock and simmer, uncovered, over medium-low heat until it is reduced by half.
5. Add the heavy cream and bring to a boil; reduce the heat to medium-low and cook until reduced by about half. Taste the sauce and add salt and pepper, as needed.
6. Add the cooked peas and the remaining butter and cook for about 1 minute longer.
7. Serve the peas over lettuce or pea shoots, if desired, or add a garnish, such as shredded Parmesan cheese, or fresh chopped parsley.

Variations

Bacon creamed peas: Cook a few strips of bacon until crisp, and use the rendered fat to cook the shallots. Crumble the bacon and use it as a garnish.
Mushroom creamed peas: In a separate pan, sauté 4 to 6 ounces of mushrooms in 2 tablespoons of butter until softened and browned. Add them to the cream sauce mixture along with the cooked peas.
Herbed creamed peas: Add a tablespoon or two of herbs, such as parsley, thyme, rosemary, or mint.
Parmesan creamed peas: Add 1/4 cup of grated parmesan cheese to the cream sauce before adding the peas.

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