Creamed Peas on Toast (Printer-friendly)
Tender peas in rich cream sauce over crispy buttered toast
# What You Need:
→ Vegetables
01 - 2 cups frozen or fresh green peas (about 10 oz)
02 - 1 small shallot or half a small onion, finely chopped
→ Dairy
03 - 2 tablespoons unsalted butter
04 - 1 cup whole milk
05 - ¼ cup heavy cream (optional, for extra richness)
→ Pantry Staples
06 - 2 tablespoons all-purpose flour
07 - ¼ teaspoon kosher salt
08 - ¼ teaspoon freshly ground black pepper
09 - Pinch of freshly grated nutmeg (optional)
→ Bread
10 - 4 slices good-quality bread (country loaf, sourdough, or sandwich bread)
→ Garnish
11 - 1 tablespoon chopped fresh parsley (optional)
12 - Additional freshly ground black pepper for finishing (optional)
# How to Make It:
01 - Melt the butter in a medium saucepan over medium heat. Add the finely chopped shallot or onion and cook, stirring occasionally, until soft and translucent, about 2 to 3 minutes.
02 - Sprinkle the flour over the softened aromatics and stir continuously for 1 minute to form a smooth roux and cook out the raw flour taste.
03 - Gradually pour in the whole milk (and heavy cream, if using) while whisking constantly to prevent lumps from forming. Continue cooking and whisking until the sauce begins to thicken, about 3 to 4 minutes.
04 - Fold in the green peas, salt, pepper, and nutmeg. Reduce the heat to medium-low and let the mixture simmer gently for 4 to 5 minutes, until the peas are tender and coated in a creamy sauce. Taste and adjust the seasoning as needed.
05 - While the peas simmer, toast the bread slices in a toaster or under the oven broiler until golden brown and crisp on both sides.
06 - Ladle the creamed peas generously over each slice of toast. Finish with a scattering of chopped fresh parsley and an extra crack of black pepper, if desired. Serve immediately while hot.
# Expert Tips:
01 -
- It turns five basic ingredients into something that feels like a warm blanket on a tired Tuesday.
- The creamy sauce comes together in minutes and makes you look like you tried way harder than you did.
02 -
- Add the milk gradually and whisk with purpose because once lumps form in a roux they are stubborn to remove.
- Do not let the sauce boil hard after adding the peas or the milk can break and become grainy.
03 -
- Warm your milk slightly before adding it to the roux because cold milk hitting hot flour is the number one cause of lumps.
- Toast the bread a shade darker than you think it needs because the sauce will soften it fast.