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Creamy green pea stew sprinkled with fresh parsley.
Soft green pea stew with silky creamy sauce and tender peas.

Old-Fashioned Creamed Peas (Roux Method)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
A reinterpretation of a classic focused on texture. In this version, the roux is made separately, adding a deeper, nuttier flavor compared to simple thickening. The balance of sweet peas, sugar, salt, and the acidity of sour cream creates the harmony that has made this a favorite of Hungarian families for generations.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 5 servings
🔥 Calories 350 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Medium pot
  • Small pan for roux
  • Whisk

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Sauté finely chopped onion in a little oil, add peas, salt, pepper, and cover with water. Cook until tender.

Tip: Add sugar now if peas aren't sweet enough on their own.
2 ✓

Make a blonde roux: heat remaining oil in a small pan, add flour, and stir while cooking until pale golden.

Tip: The roux gives the stew body and a characteristic toasted flavor. Don't burn it!
3 ✓

Whisk roux with a little cold water or cooking liquid until smooth, then pour into hot peas.

Tip: Tempering is important here too to avoid lumps.
4 ✓

Boil thoroughly, then remove from heat and stir in sour cream and fresh parsley.

Tip: Sour cream adds freshness and creaminess, but shouldn't be boiled.

Recipe FAQ

Why does it taste like flour?
You didn't cook the roux enough, or didn't boil the stew long enough after adding it. Flour needs 2-3 minutes of boiling to lose its raw taste.

Ingredients

  • 1 lb Green Peas
  • 1 head Yellow Onion
  • 2 tbsp Vegetable Oil
  • 2 tbsp All-Purpose Flour
  • 3/4 cup Sour Cream
  • 1 tsp Salt
  • 1/2 tsp Ground Pepper
  • 1 tsp Sugar
  • 2 cups Water
  • 1 bunch Fresh Parsley