Cream Peas Recipe

Frozen peas: These are the main ingredient, providing a sweet and tender texture to the dish.

Butter: Adds richness and helps create the base for the creamy sauce.

All-purpose flour: Used to thicken the sauce, giving it a smooth and velvety consistency.

Milk: Combines with the flour and butter to form the creamy sauce.

Salt: Enhances the flavors of the dish.

Black pepper: Adds a touch of spice and depth to the flavor profile.

When making the roux with butter and flour, ensure you cook it just until it starts to smell nutty but not browned. This will prevent any raw flour taste in your cream sauce.

• frozen peas - Substitute with fresh peas: Fresh peas can be used if available; they provide a slightly sweeter and more vibrant flavor.

• frozen peas - Substitute with canned peas: Canned peas are a convenient alternative, though they may be softer and less vibrant in color.

• butter - Substitute with margarine: Margarine can be used as a non-dairy alternative, though it may slightly alter the flavor.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and can add a subtle, pleasant flavor.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent, though you may need to adjust the quantity.

• all-purpose flour - Substitute with gluten-free flour: Gluten-free flour is a good alternative for those with gluten sensitivities.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in most recipes.

• milk - Substitute with coconut milk: Coconut milk adds a rich, creamy texture and a slight coconut flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use less to avoid overpowering the dish.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement, offering a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds more heat and a different flavor, so use sparingly.

• Allow the cream peas to cool completely before storing. This prevents condensation, which can make the dish watery.
• Transfer the cooled cream peas to an airtight container. This helps maintain freshness and prevents the absorption of other odors from the fridge.
• Store the container in the refrigerator. The cream peas will stay fresh for up to 3-4 days.
• For longer storage, consider freezing. Place the cream peas in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date. This helps you keep track of how long the cream peas have been stored.
• When ready to use, thaw the cream peas in the refrigerator overnight. This ensures even thawing and maintains the texture.
• Reheat the cream peas gently on the stove over low heat, stirring occasionally. Add a splash of milk if the sauce has thickened too much during storage.
• Avoid reheating in the microwave, as it can cause the cream peas to become unevenly heated and the sauce to separate.
• Enjoy the reheated cream peas as a side dish or incorporate them into other recipes like casseroles or soups.

• For stovetop reheating:

  1. Place the leftover cream peas in a saucepan.
  2. Add a splash of milk or cream to maintain the creamy texture.
  3. Warm over medium-low heat, stirring occasionally to prevent sticking.
  4. Heat until the peas are thoroughly warmed, about 5-7 minutes.

• For microwave reheating:

  1. Transfer the cream peas to a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on medium power for 1-2 minutes.
  4. Stir the peas, then continue microwaving in 30-second intervals until heated through.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Place the cream peas in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, stirring halfway through, until the peas are hot and creamy.

• For double boiler reheating:

  1. Fill the bottom part of a double boiler with water and bring to a simmer.
  2. Place the cream peas in the top part of the double boiler.
  3. Stir occasionally, allowing the gentle steam to heat the peas evenly.
  4. Heat until the peas are warmed through, about 10-15 minutes.

• Saucepan: A medium-sized saucepan is essential for melting the butter and cooking the peas.

• Wooden spoon: A wooden spoon is ideal for stirring the flour into the melted butter and for mixing the milk until the sauce thickens.

• Measuring cups: Use measuring cups to accurately measure the frozen peas and milk.

• Measuring spoons: Measuring spoons are necessary for measuring the butter, flour, salt, and pepper.

• Whisk: A whisk helps to smoothly incorporate the milk into the butter and flour mixture, ensuring a lump-free sauce.

• Stove: The stove provides the heat needed to cook the ingredients.

• Serving bowl: A serving bowl is used to present the finished dish.

• Spatula: A spatula can be useful for scraping down the sides of the saucepan to ensure all ingredients are well mixed.

Use pre-measured ingredients: Measure out all ingredients before you start cooking to save time and reduce stress.

Thaw peas quickly: Place frozen peas in a colander and run cold water over them for a quick thaw.

Microwave milk: Warm the milk in the microwave for 30 seconds before adding it to the saucepan to speed up the thickening process.

Use a whisk: Stir the flour and butter mixture with a whisk to ensure a smooth sauce without lumps.

Prep in advance: You can make the sauce ahead of time and store it in the fridge. Just reheat and add the peas when ready to serve.