The Best Creamed Peas
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
- 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
- Melt 2 tablespoons of butter in a medium saucepan and set it over medium heat.
- When the butter is sizzling, add the shallots and cook for 2 to 3 minutes, or until softened.
- Add the chicken stock and reduce the heat to medium-low; cook for about 2 to 3 minutes, until reduced by about half.
- 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.
- Add the cooked peas and the remaining butter and continue cooking for 1 to 2 minutes, until hot.
- Serve on a bed of lettuce or pea shoots, if desired.
Tried this recipe?Let us know how it was!