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Peas and Mangetout
By Recipes4us
�
How to prepare and cook peas and mangetout
�
Peas/Mangetout Recipes� |�
Growing Peas |�
What's In Season�� |�
More
Vegetables -� Prep & Cooking times
�
|
 |
Common
Name: |
Green Peas, Peas in the Pod,
Sugarsnap, Snow peas,�� Mangetout |
| Family: |
Fabaceae� |
| In
Season: |
May - September��
(depending on variety) |
| Buying: |
Mangetout - Choose crisp,
bright green pods which are flat as possible and undamaged.
Peas -� Choose bright green specimens which feel crisp
and do not bend. |
| Storing: |
Up to 4 days in the refrigerator |
| Serving Allowances: |
150g/+5oz
per person |
�
General
- Preparing Peas and Mangetout
The whole pods of� very young peas can be eaten
in their entirety. These are referred to as Mangetout, Sugarsnap or
Snow Peas. Simply remove the stems and peel down along the pod, to
remove any strings on the sides then wash well. The outer pods of
mature peas are too tough to
eat, so the peas need to be removed from the shell�(shelled)� and cooked
on their own.� To do this easily, press along pod seam until it
pops open, then scrape the peas out with your� thumb. Rinse in cold water
before cooking.�
�
Optional
Preparations/Cuts �(see Main Vegetable Preparation Page for�
explanations and photos)
�
|
Baton |
Brunoise |
Chunk |
Cube |
Dice/chop |
Grate |
Julienne |
| x |
x |
x |
x |
x |
x |
x |
| � |
� |
� |
� |
� |
� |
� |
|
Matchsticks |
Mashed |
Paysanne |
Pur�ed |
Shred |
Slice |
Sulfrino |
| x |
Y |
x |
Y |
x |
x |
x |
|
|
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|
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Suitable methods and
timing for cooking Peas and Mangetout
| � |
� |
� |
|
Bake/Roast |
x |
� |
|
Boil |
y |
2-4 minutes
|
|
Fry/Saut� |
y |
Stir-fried 3-5 minutes |
|
Microwave |
x |
No
quicker than conventional cooking |
|
Steam |
y |
5 - 6 minutes
|
|
Stuff |
x |
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