Creamed Peas on Toast

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2 cups fresh or frozen peas
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups milk (whole milk preferred)
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon black pepper, or to taste
1/4 teaspoon sugar (optional, to round out the flavor)
1/8 teaspoon onion powder or a small pinch of finely minced onion (optional)
4–8 slices sturdy bread (white, wheat, or homemade), for toast
1–2 tablespoons butter, for buttering the toast
Chopped fresh parsley or a pinch of dried parsley for garnish (optional)
Directions
If using fresh peas, shell them and rinse under cool water. If using frozen peas, measure out 2 cups and set aside; no need to thaw completely.
In a medium saucepan, bring a small amount of water to a boil and add the peas. Simmer for 3–5 minutes, just until tender and bright green. Drain well and set aside. (If using very tender garden peas, they may need even less time.)
In the same saucepan or a clean one, melt 4 tablespoons of butter over medium heat. Once melted and just beginning to foam, sprinkle in the 4 tablespoons of flour.
Whisk the flour and butter together to form a smooth paste (a roux). Cook this mixture for 1–2 minutes, stirring constantly, to remove the raw flour taste. It should stay pale and smell slightly nutty, not browned. 

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