Peas in Cream Sauce
Peas in a cream sauce, also known as creamed peas, is a dish that consists of cooked sweet peas in a creamy white sauce.
For this Amish recipe, the sauce is made by combining butter, flour, milk, and seasonings, and then simmering until it thickens. The peas are then added to the sauce and heated through, creating a rich and comforting side dish.
These easy creamed peas can be enjoyed independently or served alongside meat, potatoes, or other vegetables.
Creamy Amish Food
The Amish women are known for their homecooked meals and great cooking skills. And many of their dishes are hearty, comforting, and made with fresh and wholesome ingredients.
But a lot of their food is also rich and high in carbs. And one common theme in Amish cooking is the use of creamy sauces to create luscious and indulgent dishes.
So growing up Amish, I was used to eating a variety of vegetables in a cream sauce. Whether it was asparagus, creamed celery, peas, etc., my mom usually added a cream sauce.
And creamy Amish dishes offer a delicious and satisfying meal for those seeking comfort food. Their creamy sauces and fresh ingredients create a unique and delicious flavor, perfect for a family dinner or a special occasion.
Whether it's a casserole, soup, or dessert, creamy Amish dishes are sure to warm the heart and soul.
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My mom had a huge garden, and I wrote more about that in another post, "Gardening with my Amish Mom".
Every year we planted several long rows of peas. We planted two rows right beside each other, then we placed chicken wire fencing between the two rows so that the peas could grow up over the fencing. And it made it a lot easier to pick the peas.
So in late June, when the peas were ripe, we were out at dawn picking peas. We harvested bushels of peas, and our backs were feeling it by the time we were done.
And then came the job of shelling the peas.
It can take hours to shell bushels of peas, and it was time-consuming work. So we were happy when our Old Order Amish neighbors got a pea huller (similar to this one) and started offering pea hulling service.
The machine had a large basket which we dumped the peas into, and it was fascinating to observe it in operation. They ran it with a generator. And it was designed to make the pea pods hit each other, causing them to split open and drop the peas onto a belt and into a trench. The empty shells were then discarded out the back.
So all we had left to do was wash, blanch, and package the peas. And they were ready for the freezer. Since we had electricity, we always froze our peas because they taste a lot better frozen than canned ones.
And after several years of taking our peas to them to get hulled for a few dollars, they wanted to sell the machine. We didn't want it to leave the neighborhood, so my parents decided to buy it from them.
And for several years we ran the machine and had lots of neighbors bring their peas to our house for hulling.
How Do You Make Creamed Peas
- Cook the frozen peas according to package directions, then drain and set aside.
- In a saucepan, melt the butter over medium heat.
- Add the flour to the melted butter and whisk continuously for about a minute to make a roux.
- Gradually pour in the milk while stirring constantly to prevent lumps from forming.
- Keep stirring until the mixture thickens and comes to a boil.
- Reduce the heat to low and add the cooked peas to the sauce. Stir well to combine.
- Add salt and pepper to taste and cook for an additional 2-3 minutes, stirring occasionally.
- Serve hot as a side dish.
Here are some tips and tricks for making the perfect creamy and flavorful peas:
- Choose fresh or frozen peas: The quality of the peas can make a big difference in the taste and texture of the dish. Fresh peas are the best choice when they are in season, but frozen peas can be a good option year-round as they are typically picked and frozen at the peak of freshness. If you enjoy canned peas, they will work as well. But I do not personally recommend using canned peas.
- Use good quality milk or half and half: For a rich and creamy flavor, use good quality milk or half and half in the white sauce. Whole milk or cream can be used to achieve a decadent flavor and texture.
- Season well: Creamed peas can be a little bland on their own. But when seasoned with salt, pepper, and onion powder they are delicious. However, feel free to add other herbs or spices of your choice. Dried or fresh thyme, parsley, and garlic powder are all great options.
- Don't overcook the peas: Overcooking the peas can make them mushy and lose their bright green color. Cook them just until they are tender, then add them to the white sauce.
- Add a touch of sweetness: This recipe has a small amount of sugar to help balance the flavors in the dish and bring out the sweetness of the peas. Feel free to use honey instead.
- Add some texture: For a little extra texture, you could add pearl onions, green onions, or shallots to the white sauce, or top the dish with breadcrumbs or crispy bacon bits.
- Experiment with different variations: Creamed peas can be customized to your taste preferences by adding different ingredients, such as chopped mushrooms, diced ham, pearl onions, or shredded cheese. Get creative and try out new flavor combinations!
What Can I Serve with Creamed Peas?
Creamed peas are traditionally served as a side dish, often accompanying main dishes such as roasted or baked meats, chicken, or fish. They are a classic side dish for Thanksgiving and other holiday meals.
My mom usually made creamed peas to eat as a vegetable side with almost any meal. And they go great with mashed potatoes and meatloaf.
Creamed peas can also be served over toast or biscuits, creating a simple yet satisfying meal.
Overall, creamed peas are a versatile dish that can be served in many ways. They add a touch of creaminess and flavor to any meal and are a beloved side dish for many families and holiday gatherings.
More Amish Side Dishes
I hope you enjoy this easy recipe for Amish peas in a creamy white sauce. Let me know in the comments below.
Amish Creamed Peas Recipe
- 1/4 c. butter (4 Tbsp.)
- 1/4 c. all-purpose flour (3 Tbsp.)
- 2 c. milk (or half and half)
- 1 tsp. sugar
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. onion powder
(or garlic powder), optional
- 4 c. fresh or frozen peas (2 - 12oz. pkg.)
- In a large saucepan, over medium heat, melt the butter and whisk in the flour.1/4 c. butter (4 Tbsp.), 1/4 c. all-purpose flour (3 Tbsp.)
- Slowly pour in the milk, while whisking. Add the seasonings, keep whisking, and cook until it is creamy and thickened.2 c. milk (or half and half), 1 tsp. sugar, 1 tsp. salt, 1/2 tsp. black pepper, 1/2 tsp. onion powder (or garlic powder), optional
- Cook the peas according to package instructions and add to the creamed sauce. (If there's a lot of liquid with the cooked peas, you will want to drain it before adding them to the sauce.) Stir together and heat.4 c. fresh or frozen peas (2 - 12oz. pkg.)
- Serve immediately. Refrigerate any leftovers.
This recipe brought back memories. Growing up, my mom would make fresh from the garden, creamed peas and potatoes, and we would eat it over slices of bread. It tasted so good to me.
Never had it over bread. Interesting!
Thank you for sharing recipes. I am not a good cook, so I need all the help I can get. Thanks again!