Creamed Peas with Crispy Shallots

Save Recipe
  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
Share This Recipe


Creamed Sweet Peas:

2 tablespoons butter

1 teaspoon red pepper flakes

1 tablespoon chopped garlic

1 small onion, diced

2 tablespoons all-purpose flour

1 1/2 cups milk

1 pound frozen sweet peas, thawed

2 tablespoons grated Parmesan

1 teaspoon chicken bouillon

Pinch salt

1 teaspoon cracked black pepper

Crispy Shallots:

1/4 cup all-purpose flour

1 tablespoon kosher salt, plus more for seasoning

1 tablespoon cracked black pepper

1 tablespoon paprika

2 shallots, peeled and cut into 1/8-inch thin rings

1/4 cup olive oil


  1. In a large saucepan over medium-high heat, add the butter. Add the red pepper flakes and garlic and cook until garlic begins to brown, about 1 to 2 minutes. Stir in the onions and cook for an additional 1 to 2 minutes to soften. Add the flour and cook for 1 minute while stirring to form a pasty roux. Whisk in the milk and bring to a simmer being sure to remove all of the lumps. Add the peas, Parmesan, chicken bouillon, salt, and pepper. Cook for 2 to 3 minutes. Remove from heat and ladle the mixture into a serving bowl. Serve garnished with crispy shallots.

Crispy Shallots:

  1. Put the flour, salt, pepper and paprika in a medium-sized mixing bowl. Toss shallots into the flour to evenly coat. Put the shallots into a mesh strainer and shake off the excess flour.
  2. In a medium-sized saute pan over medium-high heat, add the olive oil. Heat the oil until almost smoking and add the shallots. Cook stirring frequently until the shallots begin to brown, about 2 to 3 minutes. Remove the shallots from the pan onto a paper towel lined platter. Season with salt, to taste.
Creamy Pasta Salad with Bacon and Peas
17m Easy 99%
Easy Peasy Pea Soup
Mary McCartney

Easy Peasy Pea Soup

7m Easy 98%
Sugar Snap Pea and Radish Salad
9m Easy 100%