creamed peas
Creamed Peas
If your kids make a face at the sight of peas, maybe serving them some delicious creamed peas can be an alternative to get them to eat this nutritious vegetable.
Creamed peas are the traditional side dish to a meat loaf. Lots of kids have grown up relishing the flavors of authentic creamed peas that their mothers made for them. This dish has something warm and comforting about it, and though it is usually consumed as a side dish, you can jazz it up a little, and have it as a meal by itself.
Creamed Peas with Mint
Ingredients
- 1 bag, frozen peas (thawed)
- ¾ cup, heavy cream
- ¼ cup + 2 tablespoons, fresh mint leaves (finely chopped)
- 2 tablespoons, unsalted butter
- 2 tablespoons, celery (finely chopped)
- 2 tablespoons, onion (finely chopped)
- ¼ teaspoon, salt
- Black pepper, a pinch
- Rinse the peas under running water, and drain them in a colander.
- In a saucepan over a medium flame, pour in the heavy cream along with the ¼ cup of mint leaves, and allow it to simmer; stir continuously for 5 minutes until it thickens and its quantity reduces.
- Once done, take it off the heat, and pour it through a mesh sieve, so that the mint leaves is separated from the cream. Discard the mint once the cream has drained.
- In another saucepan over a medium flame, melt the butter, and add in the onion and celery. Cook until they are tender.
- Now, add in the peas, and cook again till the peas are tender.
- Pour in the mint-flavored cream, salt and pepper, while stirring occasionally. Do this for a minute, or until the peas have been completely coated by the cream.
- Add in a small amount of salt to taste, and mix the remaining 2 tablespoons of mint leaves.
- Serve it steaming hot.
- 2 cups, frozen peas
- 1½ cups, water
- 1 teaspoon, salt
- ½ cup, heavy cream
- 2 tablespoons, butter
- ¾ cup, onion rings (thinly sliced)
- 1 tablespoon, flour
- 1 tablespoon, pimiento (diced)
- Salt
- Pepper
- Nutmeg, a pinch
- In a saucepan, put the onion rings, water, and salt. Allow it to boil for about 5-7 minutes. Add in the peas and allow it to cook till the peas are tender.
- Drain the water from the peas and the onions, in a colander. Save about ¾ of the water it was cooked in.
- In another saucepan, over a medium flame, melt the butter. Add in the cream, flour, salt, pepper, and nutmeg. Stir continuously till the texture is smooth.
- Toss in the pimiento, pour in the cream, and the water reserved from the boiled peas and onions.
- Stir continuously, till the cream has thickened. Add in the vegetables and allow them to cook till they are heated.
- 4 medium red potatoes (cubed)
- 1 pack, frozen peas
- 1 teaspoon, sugar
- 2 tablespoons, butter
- 2 tablespoons, all-Purpose flour
- ½ teaspoon, salt
- ¼ teaspoon, white pepper
- 1½ cups, milk
- 2 tablespoons, fresh dill
- In a large saucepan, place the potatoes and fill the pan with water, and allow them to boil for 15-20 minutes, till they are tender.
- Cook the peas as directed on the package, and add sugar to it while cooking.
- In another saucepan, melt the butter. Add in the flour, salt and pepper, and cook for a minute.
- Slowly pour in the milk, while stirring continuously. Allow the contents to come to a boil, stirring occasionally, till the sauce thickens.
- Add in the fresh dill.
- Drain the peas and the potatoes, and put them in a large serving bowl. Pour the cooked sauce over the two, and stir it all together, so that the vegetables are well-coated.