|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 5g||18%|
|Total Sugars 7g|
|Vitamin C 11mg||55%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These creamed peas are made more flavorful with sliced mushrooms and onion rings. The mushrooms and onions are cooked together and then combined with the roux and sauce mixture. A small amount of nutmeg gives the sauce additional flavor.
It's an easy dish, but fancy enough for a Sunday dinner or holiday feast.
I steamed a bag of microwave peas while I prepared the mushroom sauce mixture. Use low-fat milk in this recipe to make the sauce lighter, or use half-and-half or light cream for a richer sauce. If you use fresh shelled peas, see the cooking instructions below the recipe.
The recipe is easily scaled up for a larger meal and more servings.
Creamed Peas With Eggs
2 tablespoons unsalted butter
1 small onion, thinly sliced and separated into rings
4 to 6 ounces mushrooms, thinly sliced
2 tablespoons all-purpose flour
1/4 cup water, low-sodium vegetable broth, or chicken broth
1/2 cup milk
1 (10- to 12-ounce) package frozen peas, cooked
1 dash ground nutmeg
1 dash freshly ground black pepper
Salt, to taste
Gather the ingredients.
In a medium saucepan, melt butter over medium-low heat. Add the mushrooms and onions and sauté, stirring, until mushrooms are golden and onions are tender.
Stir in flour until well blended. Continue cooking for 2 minutes, stirring constantly.
Gradually add the chicken broth and milk to the roux and mushroom mixture. Continue cooking, stirring, until the sauce is thickened.
Add the hot cooked and drained peas to the sauce and stir to blend.
Taste and add a dash of ground nutmeg, freshly ground black pepper, and salt, to taste.
How to Cook Fresh Shelled Peas
Two pounds of peas in the pods will yield about 12 ounces—about 2 cups—of shelled peas.
Steamed: Steam fresh peas in a basket over simmering water for 5 to 10 minutes, or until done to your liking. They should be tender but still bright green.
Simmered: Simmer the peas in water for about 3 to 7 minutes depending on the size of the peas. Alternatively, the peas may be simmered in broth.
French Method: Line a saucepan with large lettuce leaves. Add enough water to cover the lettuce. Add the peas, dot with butter, and top with 1 or 2 lettuce leaves. Cover the saucepan and cook over medium low heat for 8 to 10 minutes, or until the peas are tender. This method can be used with frozen petite peas as well.
For a richer, creamier sauce, replace the 1/4 cup of water or broth with more milk, half-and-half, or cream.
Replace the small onion with 1 medium shallot, minced. Add the shallot to the butter along with the mushrooms and proceed with the recipe.
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