Comfort Creamed Peas
photo by Munchkin Mama
- Ready In:
- 1 (16 ounce) can peas
- 1⁄2 cup half-and-half
- 1⁄8 teaspoon pepper
- 1⁄8 teaspoon Hungarian paprika
- 1⁄2 teaspoon flour (or to desired consistency)
- drain peas-reserve liquid.
- add liquid and half and half in sauce pan.
- bring to boil-stirring constantly.
- add peas.
- add pepper and paprika.
- slowly wisk in flour to desired consistency.
- lower heat to slow simmer-continue stirring frequently to desired temperature.
Questions & Replies
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So good and I ate too much!! I, too, used more flour but I mixed it in with the milk/juice before adding the peas as I find the peas are a bit soft and delicate. When the flour is cooked into the milk for a few minutes I folded in the peas. The paprika is a nice addition and the half-and-half takes creamed peas to a new level. It really is a must to use canned peas for this dish. Fresh or frozen just don't work as well. Thanks for sharing your version of creamed peas. We all enjoyed it. This was made for Fall PAC 2009.
I love creamed peas too!! What I really enjoyed about this recipe is that the half and half made them much more creamy than just using milk. I made the recipe exactly as directed and then whisked in 1 heaping tablespoon of flour and 1/2 tsp. salt at the end. I would definitely leave the pepper out next time- 1/2 tsp. was way too much for my tastes. Thanks for this valuable contribution to RecipeZaar!!
RECIPE SUBMITTED BY
I am married and have 5 wonderful children and 3 beautiful grandchildren. I spent a lot of time in my hungarian grandmother's kitchen as a little girl. I love to cook for my family and my hope is that someday I will be half as good a cook as grandma Krizsak was. my 3 daughters seem to have a love of cooking also. the oldest 2 and I talk about recipes we have gotten from recipezaar. the youngest one loves to help me in the kitchen.