This creamed peas dish has been a quiet star at my table for years. I first made it on an overcast Sunday afternoon when the pantry offered little more than frozen peas and a carton of half and half. The result surprised me: the peas kept a bright, sweet flavor while the cream turned into a silky coating that felt both indulgent and homey. Every family member who tried it asked for seconds, and it soon became the side I bring to dinners when I want something reliable, quick, and comforting.

I love how quickly this comes together while still tasting like something that took time. The browned butter adds a nutty depth that balances the sweetness of the peas. Fresh dill lifts the cream with a hint of anise like freshness. Serve it with roast chicken, baked fish, or a holiday roast and you will have people remarking that it tastes special, even though it requires only a few pantry staples and less than thirty minutes of hands on time.

Ingredients

• Salted butter 3 tablespoons: I use a European style butter when I can for richer flavor. The butter browns and lends a nutty aroma so choose a fresh block rather than spreadable tubs.
• All purpose flour 1 1/2 tablespoons: This small amount forms a light roux to thicken the cream. Stir and cook briefly to remove raw flour taste.
• Sea salt 1 teaspoon: Use a flaky sea salt for finishing and a fine sea salt for the cooking stage to control seasoning evenly.
• White pepper 1 teaspoon: White pepper keeps the sauce pale while giving a warm, subtle bite. Black pepper will work if you prefer visible specks.
• Half and half 2 cups: This balance of milk and cream makes the coating silky without being overwhelmingly heavy. Use the carton you like best; avoid ultra filtered varieties that can separate easily.
• Frozen peas 28 ounces: Thawing is not necessary. Frozen peas are picked and flash frozen at peak sweetness, which makes them ideal for this preparation.
• Fresh dill: A small handful chopped adds a bright herbal note. Dill pairs beautifully with sweet peas and cuts through the richness of the cream.

Instructions

Brown the butter:Place a 12 inch skillet over medium heat and add the butter. Watch it carefully as it melts then begins to foam and show small brown flecks. This happens quickly; once you smell a nutty aroma and see the bits turn light brown, remove the pan from direct high heat but keep it warm so the butter does not burn.Make the roux:Return the skillet to medium low heat and sprinkle in the flour along with the measured sea salt and white pepper. Stir constantly for about one minute so the flour cooks and the mixture takes on a faint golden hue. This step removes raw flour taste and will help the cream thicken evenly.Whisk in the half and half:Gradually pour in the half and half while whisking to avoid lumps. Keep the heat moderate. You want the mixture to warm evenly and become smooth. If tiny bubbles appear along the edge the mixture is approaching a simmer and will begin to thicken.Add the peas and dill:Stir in the frozen peas and about one teaspoon of chopped dill. Increase the heat just enough to bring the mixture to a gentle simmer. Stir regularly to prevent sticking and to encourage the sauce to coat every pea.Simmer and finish:Once bubbling gently, reduce the heat to maintain a low simmer. Cook until the sauce has thickened to a coating consistency about three to five minutes. Taste and adjust seasoning with more salt or white pepper as needed. Serve topped with a small pat of butter and extra chopped dill for garnish.

Storage Tips

Store cooled portions in airtight containers in the refrigerator for up to three days. Use glass containers to prevent flavor transfer. To reheat, warm gently in a saucepan over low heat with a splash of milk or additional half and half to loosen the sauce. Stir frequently and avoid boiling which can cause separation. For freezing, portion into shallow freezer safe containers and press a sheet of parchment on the surface to limit ice crystals. Thaw overnight in the refrigerator then reheat gently as described, adding a tablespoon of cream if you want extra silkiness.

Ingredient Substitutions

If you prefer a lighter version use whole milk instead of half and half; note that it will be less rich and the texture will be thinner so add an extra half teaspoon of flour to help thicken. For a dairy free option use an unsweetened plain plant based creamer or full fat coconut milk and replace butter with a neutral oil; the flavor will shift so finish with extra dill and a squeeze of lemon to brighten. Swap white pepper for freshly ground black pepper if you enjoy visual contrast; reduce the quantity slightly to avoid overpowering the peas.

Serving Suggestions

Serve alongside roasted chicken, glazed ham, seared pork chops, or simply over mashed potatoes for a warming plate. Add toasted breadcrumbs or chopped toasted almonds for crunch. For a casual weeknight pairing try lemon pepper salmon with a mound of these peas. Garnish with extra dill and a small pat of butter or a drizzle of good olive oil. This also works as a warm topping for baked potatoes or stirred into a grain bowl with barley or farro.

Cultural Background

Plated versions of cream braised vegetables have roots across European home cooking where cream and butter were used to enrich seasonal produce. Sweet peas became a staple when freezing technology improved and allowed preservation of harvest flavors year round. This preparation bridges classic comfort cooking and modern convenience: a simple technique that elevates humble ingredients into something festive without elaborate steps.

Seasonal Adaptations

In spring use fresh shelled peas for a brighter, more tender result; blanch them briefly before adding so they retain color and snap. In winter rely on frozen peas which are actually picked and frozen at peak ripeness and can be sweeter than off season fresh peas. For autumn add a touch of smoked paprika and swap dill for parsley to harmonize with roasted squash or root vegetables. At holiday meals add a small amount of lemon zest to cut richness and bring freshness to the table.

Meal Prep Tips

Make a double batch and refrigerate in portioned containers for quick weeknight sides. Reheat gently and stir into grains or pasta for an easy lunch. If using for plates during a dinner party keep the sauce slightly looser; it will thicken as it sits so hold back on simmering until service. Label containers with the date and use within three days for best texture and flavor.

Share this with friends and family and encourage them to make it their own. Small adjustments like more dill or a splash of lemon can create a new favorite while keeping the comforting base intact. It is a dish that invites personalization without losing its soul.