Pearls & Peas

Creamed Peas

Creamed peas are a Thanksgiving tradition in many households.  Here is a quick and classic recipe that will get you through your busy day of cooking. 


2 Cups Half & Half

3 Whole Cloves

1 Bay Leaf

2 Pounds Peas (Frozen)

2 Cups Pearl Onions (Fresh or Frozen)

4 Tablespoons Butter

2 Teaspoons Kosher Salt

2 Tablespoons Unbleached Flour

1/2 Teaspoon Freshly Ground Pepper

1/4 Teaspoon Freshly Ground Nutmeg

1/4 Cup Sour Cream

In a small saucepan add the half & half, cloves and bay leaf.  Bring to a boil and then reduce the heat to low.  Simmer for 20 minutes to let the flavors come together.  Pour through a strainer into a bowl and throw away the cloves and bay leaf.  Cover the half & half with plastic wrap to keep warm.  In a large skillet add the pearl onions, 2 cups water, 2 tablespoon butter and 1 teaspoon kosher salt. Cook over a medium high heat for 20 minutes.  Stir occasionally.  You will want all of the liquid to be gone and the onions are golden brown.  Transfer to a bowl and set aside.  In the same skillet melt 2 tablespoons butter over a medium heat.  Add the flour and whisk to combine the two for 1 minute.  Whisk in the half & half that you cooked earlier.  Cook over a medium high heat and stir constantly.  You will want the sauce to be thick and bubbly.  Stir in the rest of the kosher salt, pepper and nutmeg.  Add the pearl onions and thawed peas to the sauce mixture. Cook for two minutes and gently add the sour cream.  Cook another minute.  Remove from heat and transfer to a serving bowl.  Serves 8


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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