There are two types of mange tout peas. Flat-podded peas, where the pod remains flat and thepeas do not swell and sugar snap peas or round-podded peas, which swell within the pod butthe pod remains edible. Mange tout peas are eaten whole and have a delicate flavour, providing they are not over cooked. They are best blanched and refreshed or stir-fried. They can also be eaten raw. Peas are classified as pulses or legumes (alongside beans and lentils). They are rich in good quality protein, which makes them the ideal choice of meat substitute for the vegetarian.Mange tout are rich in Vitamin A and Vitamin C and a good source of fibre and thiamin.
A good source of…
For more information on nutrition and the details given above, check out our nutrition page.
Preparing and Using
In top condition the pods should be bright green and lively looking. Mange tout just need to be topped and tailed before cooking. They should be cooked quickly in rapidly boiling water with a sprig of mint, or steamed (they are easy to overcook). Stir-fried, add at the last minute to ensure they remain crisp. Mangetout can be eaten raw added to salads.
Mange tout can be used in Spring rolls, as a garnish and as a vegetable side dish. They are used in oriental dishes and soups. Ingredients and flavours that go with mange tout include soy sauce, ginger, coriander, sesame oil, mint,oyster sauce, spring onions and pine nuts.
For some Mangetout recipes, visit the Bord Bia website here
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