Creamed Peas with Crispy Shallots Recipe

Name: Creamed Peas with Crispy Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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.
2
Add the red pepper flakes and garlic and cook until garlic begins to brown, about 1 to 2 minutes.
3
Stir in the onions and cook for an additional 1 to 2 minutes to soften.
4
Add the flour and cook for 1 minute while stirring to form a pasty roux.
5
Whisk in the milk and bring to a simmer being sure to remove all of the lumps.
6
Add the peas, Parmesan, chicken bouillon, salt, and pepper.
7
Cook for 2 to 3 minutes.
8
Remove from heat and ladle the mixture into a serving bowl.
9
Serve garnished with crispy shallots.
10
Crispy Shallots:
11
Put the flour, salt, pepper and paprika in a medium-sized mixing bowl.
12
Toss shallots into the flour to evenly coat.
13
Put the shallots into a mesh strainer and shake off the excess flour.
14
In a medium-sized saute pan over medium-high heat, add the olive oil.
15
Heat the oil until almost smoking and add the shallots.
16
Cook stirring frequently until the shallots begin to brown, about 2 to 3 minutes.
17
Remove the shallots from the pan onto a paper towel lined platter.
18
Season with salt, to taste.

444

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons butter, 1 teaspoon red pepper flakes, 1 tablespoon chopped garlic, 1 small onion, diced, and more.

Yes, Creamed Peas with Crispy Shallots falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Creamed Peas with Crispy Shallots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions