This recipe is for Creamed Peas on Toast, a classic Depression-era “farmhouse supper” that is simple, filling, and budget-friendly.
Ingredients
* Peas: 2 cups (fresh or frozen).
* Base: 4 tablespoons butter + 4 tablespoons all-purpose flour (to make a roux).
* Liquid: 2 cups milk (whole milk is preferred).
* Seasoning: 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp sugar (optional), and a pinch of onion powder or finely minced onion (optional).
* Serving: 4–8 slices of sturdy bread (white, wheat, or homemade) and extra butter for the toast.
* Garnish: Fresh or dried parsley (optional).
Instructions
* Prepare Peas: Simmer fresh or frozen peas in a small amount of boiling water for 3–5 minutes until tender. Drain and set aside.
* Make the Roux: In a saucepan, melt 4 tbsp butter over medium heat. Whisk in 4 tbsp flour and cook for 1–2 minutes (don’t let it brown) to remove the raw flour taste.
* Create Sauce: Slowly pour in the milk, whisking constantly to ensure it stays smooth.
* Season: Add salt, pepper, sugar, and onion powder. Continue cooking and stirring until the sauce is thick enough to coat the back of a spoon (about 3–5 minutes).
* Combine: Stir the cooked peas into the sauce. Simmer on low for 2–3 minutes.
* Toast & Serve: Toast and butter your bread slices. Spoon the creamed peas generously over the toast and serve hot.
Variations
* Add Protein: Fold in leftover diced ham, cooked bacon, or roast turkey.
* Make it Cheesy: Add a handful of grated cheddar or Swiss cheese at the end.
* Veggie Mix: Swap some peas for carrots or corn.
* Serve Alternative: Instead of toast, serve the creamed peas over baked potatoes.
