Ingredients:
4 cups frozen peas
3 tbsp unsalted butter
3 tbsp all-purpose flour
1½ cups whole milk
1 tsp sugar
½ tsp salt (or to taste)
¼ tsp black pepper (or to taste)
Instructions:
Cook the Peas: Bring a pot of water to a boil. Add peas and cook 2–3 minutes until just tender. Drain and set aside.
Make the Cream Sauce: In a large skillet or saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes to form a roux.
Add Milk: Slowly whisk in the milk until smooth. Cook 5–6 minutes, stirring constantly, until thickened.
Season: Stir in sugar, salt, and pepper. Adjust seasoning to taste.
Combine: Add peas to the sauce and stir gently to coat. Heat through for 1–2 minutes.
Serve: Transfer to a serving bowl and enjoy warm.
Tips:
Add a sprinkle of fresh parsley or dill for extra flavor.
Use half-and-half instead of milk for an even richer sauce.
Leftovers keep in the fridge for 3 days; reheat gently on the stove.