A delightful and creamy pea dish enhanced with a touch of garlic and a hint of nutmeg.
Melt the butter in a saucepan over medium heat.
Use unsalted butter to control the saltiness of the dish.
Add the minced garlic and chopped onion, and sauté until fragrant and translucent.
Stir constantly to prevent the garlic from burning.
Sprinkle the flour over the mixture and stir until it forms a paste.
Cook the roux for a minute to remove the raw flour taste.
Gradually whisk in the milk and vegetable broth, ensuring no lumps form.
Add the liquids slowly to maintain a smooth consistency.
Bring the mixture to a gentle boil, then reduce the heat and simmer until thickened.
Stir occasionally to prevent sticking.
Stir in the peas, nutmeg, salt, and pepper, and cook until heated through.
Taste and adjust the seasoning as needed.
Serve the creamy peas warm as a side dish or a light main course.
Garnish with a sprinkle of fresh parsley for a touch of color.
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