Bountiful Peas in Classic Béchamel Sauce
My favourite dish growing up was peas in bechamel, which was known as "creamed peas on toast", poor man's comfort food.
Servings 4 servings
Ingredients
- 4 tbsp. unsalted butter
- 4 tbsp. Flour
- 2 cup milk heated close to scalding
- salt and freshly ground pepper to taste
- 4 cups peas fresh or frozen, rinsed and drained
- 1 pinch black pepper, freshly ground
Instructions
- Melt the butter in a heavy-bottomed saucepan. Stir in the flour to make a roux, stirring constantly, until the paste cooks and bubbles a bit, but is not brown, about 2 minutes.
- Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2–3 minutes more.
- Add the peas and cover to let the peas cook for about 5-10 minutes. You know they are done-but not over done-when you see dimples.
- Serve on top of toasted french or other bread you have on hand, or serve alongside the roast beast of your choice.
Notes
If you don't have access to farm fresh peas, frozen is your next best option.