Getting my kids to eat their peas was very easy once I started making them this way. Gone were the days of them whining and saying, “I don’t like peas”. I have even had people that normally don’t like peas gobble them up.
I got this recipe about 20 years ago in the mail. It was from one of those recipe clubs that sends a sample of free recipe cards, hoping you will subscribe. They send you a few recipes a month and then at some point you get either the book, or box, to put them in.
The original recipe was for Creamed Peas and Potatoes. It called for peas, red potatoes, and dill. That sounds pretty good to me now, but at the time I didn’t think my 3-year-old would be game for that.
And I was just learning to cook so I couldn’t risk making something that no one would eat.
Not to mention the fact that our family was on a very tight budget and could not buy fresh dill to use in one recipe. I am guessing it was available at the grocery store like it is now, but honestly I have no idea.
When I make these peas I almost always make pork chops, and either fried potatoes or my Herb Roasted Red Potatoes, they really go well together.
- 2 cans sweet peas
- 2 tbsp butter
- 2 tbsp flour
- 1 cup milk
- dash salt (to taste)
- dash pepper (to taste)
- 2 tbsp sugar (or to taste)
- In a medium saucepan warm peas in juice until hot.
- Melt butter over medium-heat in a small saucepan. Whisk in flour, salt and pepper, cook for 1 minute. Whisk in milk, making sure to get all of the lumps out, and cook until bubbly and thick, stirring constantly, about 5 minutes. Remove from heat.
- Drain peas and return them to the pan, pour in milk mixture and stir in sugar.
Follow us on social media!!
Pin this image for later!!