Snow Peas | Mangetout

Snow Peas | Mangetout ~ How to cut + cook + eat.

Snow peas, also called Mangetout, are a variety of garden pea with flat edible pea pods.  The french name Mangetout means “eat all” – Mangetout is the common name used in Britain and Europe;  Snow Pea is the english name in  Australia and America’s.

Snow peas are crunchy + sweet with a fresh light-greenness of flavour.

WASH + PREP

Wash your peas,  Break off the stalk top and pull down the side of the pea pod to remove any stringy fibre – Snow peas, in general, have little to no stringy sides, unlike Sugar snap peas.

WILTED PEAS

If your peas are a little wilted and soft and not very crunchy.  Please put them in a bowl of ice water and set them aside for an hour or so while the magic of re-hydration occurs; you will once again have lovely crunchy pea pods.

COOK + EAT
Fresh crunchy Snow peas are great raw – whole + chopped + sliced thinly depending on your dishes texture.

Cook them saute style – hot and swift with a drop of oil – sesame is lovely. 

Stir them in stir-fries + noodle dishes,  green curries, and grains a minute before serving to cook lightly.

Steam or plunge into boiling water for 5 – 20secs – depending on size – then shock in cold water to stop cooking to keep the crunch.  

BRING THE BRIGHT GREEN

To bring out the bright green which is about the chlorophyll in the plant – Steam or plunge into boiling water for 5 – 20secs – depending on size – then shock in cold water to stop cooking to keep the crunch & bright green colour. 

STORE

Wash – dry off as possible and store in a glass container with a lid.