Creamed Canned Peas
These easy creamed canned peas make a fantastic side dish for meatloaf and potatoes.
Servings: 4
Calories (Estimated): 285kcal
Equipment:
- measuring cups and spoons
- pot or saucepan
- whisk
Ingredients:
- 2 cans sweet peas (15-ounce each), not drained
- 1 tablespoon unsalted butter
- 4 teaspoons all-purpose flour
- ¼ teaspoon onion powder
- ¼ teaspoon roasted granulated garlic (or garlic powder)
- ¼ teaspoon table salt
- ¼ teaspoon Hungarian paprika
- ¼ teaspoon dried thyme
- 10 tablespoons heavy cream
Instructions:
- Open the cans, then pour ¼ cup of canning liquid into a cup and set aside. Drain the peas and discard the remaining liquid.
- Melt the butter in a pot or saucepan. Whisk in the flour to make a roux. Cook until the mix is smooth and starting to bubble.
- Whisk in onion powder, roasted granulated garlic, salt, paprika and thyme.
- Whisk in the reserved canning liquid, bring to a brief boil, then take the pot off the heat.
- Whisk in the cream, then stir in the peas. Set the pot back on the heat and heat through.
Recipe notes:
Storage and reheating: Store in an airtight container in the fridge for up to 5 days. Reheat in the microwave.
