Growing up, creamed peas or creamed new potatoes were a springtime treat. We rarely grew green peas in the garden, but when we did they were well received. We more often grew potatoes and new potatoes were considered quite special. If we happened to have both at the same time, they were often fixed together as one dish and are so very good when done this way. You can also add other vegetables, such as carrots or pearl onions. In times past, creamed vegetables were a popular way to serve vegetables and old cookbooks have numerous recipes for making them, the main way was to cook the vegetables in water until tender, drain and add to a plain cream sauce. I sometimes will use more than one vegetable when doing this dish, for example, green peas mixed with carrots and the potatoes. If you want to switch things up a bit, you can add cheese to the cream sauce. You can even make the creamed vegetables, put into a baking dish, top with cheese and bake until browned.
4 tbsp. Butter
3 tbsp. Flour
2 cups milk or half and half
salt and pepper to taste
3-4 cups cooked peas
Heat the butter in a largish sauce pan and then add flour. Cook a minute or two, then whisk in the milk and simmer until it thickens. Add the cooked peas and simmer a couple more minutes over very low heat. Salt and pepper to taste, then serve.
If you wish to add the potatoes. Wash and peel, or leave unpeeled if you prefer. Simmer in water until tender. Drain very well, cover the pan and allow to sit for a few minutes while you prepare the white sauce and peas. Stir the potatoes into the finished creamed peas, taste for seasoning and serve. Or just add the cooked potatoes to a cream sauce with out the peas.
To make this a cheese sauce, add a cup to cup and a half of grated cheddar and a tablespoon or two of Parmesan to the hot cooked cheese sauce, stirring until the cheese has melted and fully incorporated into the sauce. Use as above.
