Creamed Green Pea Recipes

CREAM PEAS

Steps:

• In a medium saucepan, combine peas, water, and salt. Bring to a boil, then stir in butter.
• In a small bowl, whisk together cream, flour, and sugar. Stir mixture into peas. Cook over medium-high heat until thick and bubbly, about 5 minutes.

CREAMED POTATOES & PEAS

Steps:

• Scrub and quarter potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add peas; cook 5 minutes longer or until vegetables are tender., Meanwhile, in another large saucepan, melt butter. Add onion; saute until tender. Stir in the flour, salt and pepper until blended; gradually add milk. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Drain potatoes and peas; toss with sauce.

CREAMED PEAS ON TOAST

Steps:

• On stove in small pot melt butter and add flour slowly to thicken it.
• When it is almost like a paste add the milk and stir.
• Continue stirring on low heat until the mixture thickens.
• Add the drained can of peas and stir for a few more minutes.
• Pour hot mixture over a buttered slice of toasted bread, add salt& pepper to taste.
• Use a knife and fork to slice and eat your meal and enjoy.

CREAMED GREENS POTPIE

Steps:

• Heat the oven to 400 degrees and line a baking sheet with parchment or foil.
• In a medium (10-inch) oven-proof skillet over medium heat, melt the butter. Add the garlic, shallot and thyme and cook, stirring occasionally, until softened but not browned, 5 to 6 minutes.
• Add a handful of the greens and season lightly with salt and pepper. Using tongs, toss the greens in the butter until wilted. Repeat, making sure to season each batch, until all the greens are added and wilted. (They will eventually all fit.)
• Stir in the flour until it disappears into the greens, then add the cream and hot sauce and stir well to combine. Bring to a simmer, then remove from heat and stir in the Parmesan. Season to taste with salt and pepper.
• On a lightly floured work surface or the bottom of another baking sheet, use a lightly floured rolling pin, roll and trim the puff pastry into a 12-inch circle. If you find the pastry contracts when you roll it, give it a few minutes between each roll to relax a little.
• Transfer the skillet to the lined baking sheet. Drape the puff pastry over the skillet so that there is about 1/2-inch hang over on all sides. (Trim any sides that have more than an inch.) Brush the beaten egg onto the puff pastry, then cut four large slits into the pastry. Bake until the puff pastry is puffed and golden brown, about 10 minutes. Reduce the oven temperature to 375 degrees and bake until the pastry is cooked through and the filling is bubbling, 30 to 35 minutes. (If the pastry is getting too dark, cover with foil.) Let sit for a few minutes before diving in.

CREAMED GREEN PEAS

Steps:

• Boil water in a medium sauce pan, and add peas, allowing to cook about 5 minutes Drain peas, and saute with butter and sugar until peas are good and tender (about 10 minutes).
• In a small mixing bowl, mix cream together with flour until smooth.
• Add to peas along with salt, pepper, nutmeg, and parsley.
• Allow this all to simmer about 5 minutes before serving.

CREAMED PEAS

Steps:

• Bring water, peas, and salt to a boil in a saucepan; cook until peas are just tender, about 2 minutes. Drain and return peas to saucepan. Reduce heat to medium and stir in flour. Add butter and enough milk to barely cover peas. Cook and stir until thickened, 5 to 10 minutes.

CREAMED PEAS

Steps:

• Cook peas according to package directions. Meanwhile, in a small saucepan, melt the butter. Stir in the flour, salt and pepper until blended; gradually add milk and sugar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain peas; stir into the sauce and heat through.

GREEN PEAS IN CREAM

Steps:

• Bring a large heavy saucepan of salted water (4 teaspoons salt for 2 quarts water) to a rolling boil, then slowly add peas so water maintains a boil. Stir in sugar and cook peas, uncovered, until tender, 5 to 12 minutes, depending on size of peas.
• Drain peas in a colander.
• Boil cream in saucepan until reduced by half, 2 to 3 minutes. Add butter, peas, 1/4 teaspoon pepper, and salt to taste and cook over medium heat, stirring, until butter is melted and peas are warmed through. Stir in chervil.