German-Styled Creamed Peas

Creamed peas are a comforting and simple side dish that adds a touch of nostalgia to any meal. With tender peas coated in a rich, creamy sauce, this recipe pairs perfectly with a variety of mains, from roasted meats to casual weeknight dinners. The combination of sweet peas and a velvety sauce makes it a versatile favorite that’s both easy to prepare and enjoy.

I grew up with my German paternal grandmother living in the apartment below us in our two-family house. She was a wonderful cook and made all types of dishes, including this delicious side dish. She also made creamed spinach, which is my favorite of the two.

I love the taste of these creamed side dishes.

My sister makes this dish at holidays and I happily eat it at her house, but I normally don’t eat it myself as I could eat the entire pan.

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Helpful tips

• I use canned peas because I wanted to stay as close to what my grandmother did, but you can also use fresh peas or frozen peas, which work wonderfully and are convenient.
• If you use canned peas, don’t drain off the water. You will use it in the recipe to help thicken the ‘sauce.’
• Heat up the peas but don’t let them boil.
• For a smooth and thick sauce, start by making a roux with flour and Crisco, as my grandmother did, or with flour and flour. Whisking the two ingredients together prevents lumps and gives the sauce a rich consistency.
• Peas have a naturally sweet flavor, so a good pinch of salt and freshly ground black pepper is essential to balance the dish.
• If the sauce becomes too thick, add a splash of milk to reach your desired consistency. If it’s too thin, cook a little longer to reduce it.
• Creamed peas can be made ahead and reheated on low heat. Add a splash of milk or cream while reheating to refresh the sauce.
• Add cooked bacon bits, sautéed mushrooms, or a handful of grated cheese for extra flavor variations.
• Store any leftovers in an airtight container in the fridge for up to a week.

How to make creamed peas

Pre-step

Get a medium saucepan, whisk, small sauté pan, and a serving spoon.

Step one

Gather the ingredients – peas, Crisco (or butter), all-purpose flour, granulated sugar, salt, and black pepper.

Step two

Open the cans of peas and add the contents of the cans, including the water into a saucepan. Add two teaspoons of sugar. Place the pan on the stove.

Step three

Turn the heat under the saucepan on medium high heat to warm up the peas and dissolve the sugar. Don’t let it come to a boil. Remove from the heat once it heats up.

Step four

Place the small sauté pan on the stove and turn the heat under it to medium low heat. Add the vegetable oil (or butter) and melt it.

Step five

Add the flour. Whisk until the flour has thickened somewhat, but the roux doesn’t have to be ‘thick’. That will happen when you add it to the pan of peas. Whisk out any clumps.

Step six

Slowly pour the roux into the heated peas, take the serving spoon, and stir as you add it. Once it comes to the consistency you want, stop adding the roux. You will have extra roux.

Step seven

Either serve out of the pan or place in a serving dish.

Add these creamy peas to your main dish. I added it to sliced turkey tenderloin. But it’s also wonderful with steak, chicken, and pork.

I hope you enjoyed this creamed peas recipe. It is a family favorite.

Other popular side dishes

• Sautéed carrots
• Squash souffle
• Green beans with bacon
• Creamed spinach
• Blackened corn

And always, may all your dishes be delish.

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