Fresh or frozen peas, new potatoes, and pearl onions cooked until tender, and served in a creamy white sauce.
Creamed Peas with New potatoes and Pearl Onions is a very old fashioned recipe that I grew up having frequently. My parents always had a big garden and grew their own fresh peas. In the winter, my mother made this with frozen peas.
My 91 year old mother-in-law passed away last year, but the month before she became ill, I made this recipe and took to her. She said she hadn’t had creamed peas for years and it held so many memories for her.
HOW TO MAKE CREAMED PEAS, NEW POTATOES, AND PEARL ONIONS:
- Clean potatoes, cut in half. Cook in water until fork tender and drain. Set aside.
- Place peas and onions in a saucepan, cover with water and cook for 5 minutes, drain and set aside.
- Make the creamy white sauce by melting the butter, whisking in flour, salt, pepper and milk/half and half.
- Gently fold the cooked peas, potatoes and onions into the sauce. Simmer over a low heat to warm.
- Transfer to a serving bowl and garnish with cooked bacon. Refrigerate any leftovers. They can be warmed over a low heat, adding a small amount of milk if the sauce is too thick.
This recipe is delicious with meatloaf or ham. Creamed Peas are an excellent side dish to serve with Easter dinner.
Another old fashioned recipe that is popular here is my
Creamed Tomatoes recipe.
This recipe was shared on Sweet Little Bluebird Weekend Potluck.
Creamed Peas with New Potatoes and Pearl Onions
Fresh or frozen peas, new potatoes, and pearl onions cooked until tender and served in a creamy white sauce.
Servings 6
Calories 264kcal
Ingredients
- 1 lb new red potatoes cut in half, cleaned
- 1 12oz bag frozen baby peas (may also use fresh peas)
- 1/2 cup frozen pearl onions
- 1/4 cup butter
- 1/4 cup all purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse black pepper
- 1 cup milk whole or 2%
- 1 cup half and half
- 1-2 pieces of bacon cooked crisp and crumbled
Instructions
- Place potatoes in a medium size saucepan. Cover with water, bring to a boil, and cook until fork tender. Drain and set aside.
- Place peas and onions in a saucepan, cover with water and cook for 5 minutes, drain and set aside.
- In a large saucepan, or dutch oven, melt the butter. Whisk in the flour, salt and pepper. Cook for 2-3 minutes, whisking constantly. Slowly whisk in the milk and half and half. Cook over a low heat, stirring frequently, until mixture begins to thicken.
- Add the potatoes, peas, and onions. Gently fold into the cream mixture until well coated. Simmer over low heat until all ingredients are warm.
- Place into a serving dish and garnish top with crumbled bacon.
Notes
NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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