Creamy Bacon Sugar Snap Peas with Nutmeg
A sophisticated vegetable side dish combining fresh sugar snap peas and frozen green peas in a silky cream sauce enriched with bacon and nutmeg. The dual-pea approach creates textural contrast, while crispy bacon adds savory depth. A roux-based sauce thickened with mashed peas provides body without heaviness. Finish with fresh lemon juice and herbs for brightness. Serve alongside roasted chicken, grilled fish, or beef entrees. This version distinguishes itself through the technique of mashing peas into the roux base, creating a naturally creamy texture while keeping the sauce ingredient list clean.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- 8 ounce sugar snap peas, fresh
- 1 teaspoon salt
- freshly ground black pepper
- 13 ounce frozen green peas
- 8 ounce bacon
- 2 tablespoon all-purpose flourcornstarch2:1thickenergluten-free
gluten-free option
- 1 ½ cup chicken broth
- ¼ cup heavy cream
- ½ teaspoon ground nutmeg
- ½ cup fresh herbs, choppedparsley or chives0.5:0.5garnish
mild flavor
- 1 lemon, juice
Instructions
- 1
Heat large skillet over medium-high. Add oil and butter, melt.
- 2
Add sugar snap peas, salt, and pepper. Cook 3-5 minutes, stirring, until crisp-tender.
- 3
Stir in frozen green peas. Cook 3 minutes more while stirring. Transfer to bowl.
- 4
Add bacon to skillet. Cook medium heat until crispy. Remove to paper towel-lined plate. Cool and chop into small bits.
- 5
Discard all but 2 tablespoons bacon grease. If needed, add butter so total drippings equal 2 tablespoons.
- 6
Add flour to drippings. Whisk continuously 2-3 minutes until bubbling.
- 7
Mash 1/2 cup peas. Add to roux.
- 8
Slowly whisk in chicken broth until smooth. Add heavy cream and nutmeg. Whisk continuously until sauce reduces by 1/3, about 5 minutes.
- 9
Add peas back to sauce. Cook stirring 2-3 minutes until heated through.
- 10
Stir in lemon juice. Season with additional pepper.
- 11
Transfer to serving bowl. Top with bacon and fresh herbs.
Tips
Mash exactly 1/2 cup peas into roux for natural creaminess without additional thickeners. Reserve remaining peas whole for texture contrast.
Cook bacon thoroughly and drain on towels to keep sauce from becoming greasy. This step prevents the final dish from tasting heavy.
Whisk gradually when adding broth to roux to prevent lumps. Maintain medium heat during reduction to develop flavor concentration.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat gently over low heat with splash of broth to restore sauce consistency. Bacon crisps best served fresh; add before serving if made ahead.
Prepare peas and make sauce base through step 8 up to 1 day ahead. Store separately. Combine and finish 10 minutes before serving. Cook bacon day-of for optimal crispness.
Serve warm as side dish with roasted poultry, grilled fish, or beef. Works for weeknight dinners or dinner party sides. Portion about 3/4 to 1 cup per person.
Common Mistakes
Do not add broth all at once to avoid lumpy sauce. Whisk gradually to incorporate smoothly.
Do not skip draining bacon on towels to prevent greasy, heavy sauce.
Do not overcook sugar snap peas initially or they become mushy rather than crisp-tender.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this dish vegetarian?
Yes. Replace bacon with crispy fried shallots, toasted breadcrumbs, or smoked paprika-seasoned croutons for smokiness. Use vegetable broth instead of chicken broth. This maintains the dish's richness and texture.
What if my sauce is too thick or too thin?
If too thin, whisk in cornstarch slurry (cornstarch plus cold water) and simmer 1 minute. If too thick, add chicken broth 1 tablespoon at a time until desired consistency. Sauce thickens slightly as it cools.
How long can I keep leftovers and can I freeze this?
Store up to 3 days refrigerated. Freezing separates the cream sauce, but thawed portions can be reheated over low heat with added broth to restore texture. Freeze bacon separately for best quality.