Creamed Peas

5 from 1 vote

These Creamed Peas are next-level delicious! Tender peas simmer in a savory Parmesan cream sauce with bacon and onions—no pre-cooking needed. An easy, one-pan side dish!

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Side Dish

Cuisine: American

Keyword: Creamed Peas, Creamed Peas recipe

Servings: servings, as a side

Author: Chelsea Lords

Cost: $5.12

Equipment

Large pan 10 to 12 inches

Ingredients

1 tablespoon olive oil
3 slices bacon 3 ounces, diced
1/2 cup yellow onion finely diced
20 ounces frozen peas 4 cups; I love Birds-Eye®
2 tablespoons unsalted butter
Salt and pepper
2 tablespoons all-purpose flour
1 cup whole milk see note 1
1 tablespoon granulated sugar optional, see note 2
1/4 cup freshly grated Parmesan cheese plus more for topping, see note 3

US - Metric

Instructions

Dice the bacon and onion before starting.
Add olive oil to a large (10–12-inch) pan set to medium heat. Add in the bacon and onion. Cook for 5–7 minutes, stirring occasionally at first and more frequently at the end, until bacon is browned and onions are tender. (Bacon won’t brown much more past this point, so fully brown here.)
Add in the frozen peas, butter, and seasoning to taste (I add 1-1/4 tsp salt and 1/4 tsp pepper—see note 4). Reduce heat to medium-low. Cook, stirring frequently, until peas are heated through and butter is melted, 3–5 minutes. Sprinkle in the flour and cook, stirring constantly, for 1 minute.
Reduce heat to low and add in milk and optional sugar. Stir gently until milk thickens. Remove from heat and sprinkle the Parmesan cheese on top. Let melt, then gently fold through. Taste for seasonings, adding more if needed. If desired, top individual servings with another sprinkle of finely grated Parmesan. Enjoy warm.

Video

Notes

Note 1: I tested these peas with cream as well as milk and couldn’t tell much of a difference. That said, this dish is best with whole milk. Lower-fat or plant-based milks don’t work as well. If you use heavy cream, leave out the flour, since it thickens plenty without it.

Note 2: Add sugar slow and to taste since peas vary in sweetness (omit fully if desired or add more if peas aren’t as sweet as you’d like).

Note 3: Packaged grated Parmesan (in the can) is very salty and won’t melt as nicely in this recipe. I highly recommend grating a block of Parmesan cheese on a zester or the small holes of a grater for ultra-fine cheese shreds.

Note 4: Depending on how salty the bacon and Parmesan are, you may want less (or more) salt. Add gradually, tasting until flavors come to life!

Storage: Store leftover creamed peas in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring often. Add a splash of milk or cream if needed to loosen the sauce.

Nutrition