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How to cook mangetout
Cooking with Mange Tout: A Comprehensive Guide
Mange tout, also known as snow peas or sugar snap peas, are a delightful addition to any meal. They bring a crunchy texture and sweet flavour, making them a popular choice for a range of dishes from stir-fries to salads. In this article, we will explore what mange tout is, how to select the best produce, various cooking methods, and the appropriate seasonings to bring out their unique flavour.
What is Mange Tout?
“Mange tout” is a French term which translates to “eat everything”. This name is highly fitting as the entire pod is edible, including the peas inside. They are a part of the legume family and are most commonly found in two varieties: snow peas, which are flat with small peas, and sugar snap peas, which are more rounded and contain larger peas.
Mange tout is highly nutritious, rich in vitamins A and C, and a good source of dietary fibre. They are low in calories, making them a healthy choice for those keeping an eye on their waistline.
Choosing the Best Mange Tout
Selecting the best produce is crucial to enjoy the full potential of mange tout. Here are some tips to help you pick the best pods:
Colour: Look for a bright green colour, which indicates freshness. Avoid any that have yellowed or turned a darker green as this could indicate they are past their prime.
Texture: The pods should feel firm and crisp. If they are soft or wilted, it’s likely they are old.
Size: Smaller pods tend to be sweeter and more tender.
Check for Blemishes: Avoid any pods with visible blemishes or signs of mould.
Remember, fresh is always best. Mange tout is best consumed within a few days of purchasing to ensure optimal taste and nutrition.
How to Cook Mange Tout
Mange tout is versatile and can be cooked in several ways. Here are some popular methods:
Stir-Frying
This is a quick and easy method that keeps the peas crunchy. Heat a tablespoon of oil in a wok or large frying pan over high heat, add the mange tout and stir-fry for 2-3 minutes.
Boiling
Bring a pot of water to the boil, add the mange tout and cook for 1-2 minutes. Be careful not to overcook as they can become mushy. Once cooked, drain and serve immediately.
Steaming: Place the mange tout in a steamer over a pan of boiling water. Cover and steam for 2-3 minutes until tender but still crisp.
Roasting
Preheat your oven to 200°C. Toss the mange tout in a bit of olive oil and roast for 10-15 minutes until slightly caramelised.
The Best Seasonings For Mange Tout
The mild, sweet flavour of mange tout pairs well with a wide range of seasonings. Here are some suggestions:
Garlic and Butter
Sauté the mange tout in a little butter with some crushed garlic for a deliciously rich side dish.
Soy Sauce and Sesame Oil
These Asian-inspired flavours work wonderfully in a stir-fry with mange tout.
Lemon and Dill
Toss the cooked mange tout with a squeeze of fresh lemon juice and a sprinkle of dill for a light, refreshing flavour.
Salt and Pepper
Sometimes, simple is best. A little salt and freshly ground black pepper can enhance the natural sweetness of the mange tout.
Conclusion
Mange tout is a versatile, nutritious vegetable that can be used in a variety of dishes. By choosing fresh, high-quality pods and experimenting with different cooking methods and seasonings, you can make the most of this delightful legume.
It’s also worth noting that mange tout can be eaten raw. They make a fantastic addition to salads or can be used as a crunchy snack with your favourite dip. Whether you choose to serve them raw or cooked, their sweet flavour and crisp texture are sure to add something special to your meal.
The key to cooking with mange tout is to remember their delicate nature. Overcooking will result in a loss of texture and nutritional value, so keep cooking times brief. The right seasoning can enhance the flavour, but remember their natural taste is a delight in itself, so there’s no need to overwhelm them with strong spices or sauces.
And there you have it – a comprehensive guide to cooking with mange tout. Next time you see these bright green pods in the supermarket or farmer’s market, don’t hesitate to pick them up and try them in your next meal. You may discover a new favourite ingredient!
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.
