Cooking with Mange Tout: A Comprehensive Guide
What is Mange Tout?
Choosing the Best Mange Tout
How to Cook Mange Tout
The Best Seasonings For Mange Tout
Garlic and Butter
Soy Sauce and Sesame Oil
Lemon and Dill
Salt and Pepper
How to Cook Mange Tout FAQs
“Mange tout” is French and translates to “eat everything”. It’s an appropriate name because the entire pod of this vegetable, including the peas inside, is edible.
Fresh mange tout should have a bright green colour, be firm and crisp to touch, and free from any visible blemishes or signs of mould. Smaller pods are typically sweeter and more tender.
Yes, mange tout can be eaten raw. They can add a delightful crunch to salads or be enjoyed as a snack with a favourite dip.
Mange tout should be cooked briefly to maintain their crisp texture and nutritional value. Stir-frying, boiling, and steaming should take 2-3 minutes, while roasting can take 10-15 minutes.
Mange tout has a mild, sweet flavour that pairs well with various seasonings. Some popular choices include garlic and butter, soy sauce and sesame oil, lemon and dill, or just simple salt and pepper.
Mange tout is best when consumed fresh. However, if you need to store them, keep them in the refrigerator in a breathable bag, and aim to use them within a few days of purchase.