Enjoy this delicacy, also known as mange-tout, to the full, in delicious snow pea recipes.
The very best way to enjoy the crisp sweetness of snow peas, or mange-tout, is to give them a quick rinse and eat them raw. The British – OK, French – name, mange-tout, means ‘eat the lot’, and that’s what makes these so different from ordinary peas. The pods are flat and tender, hugging the tiny sweet peas within, and you devour the whole delicious thing, raw or lightly cooked.
Imports are available from early in the year, but it’s a special pleasure to buy local-grown mange-tout during their high-summer season and use them in a range of snow pea recipes.
ALL ABOUT SNOW PEAS/MANGE-TOUT
Choose pods that are bright green, smooth and look juicy. Avoid any that are wrinkled or yellowing. The peas should be very small, and almost completely flat. You might find a few withered petals still clinging to the stem, which also give a clue as to freshness.
Preparation takes no time. Use a small, sharp knife to trim off the tops and tails, unzipping the string from the edge of each pod as you go.
Allow about 125g (1 cup) of snow peas (mange-tout) per person.
Snow peas have good nutritional value, and are an excellent source of vitamins A and C, as well as having some fibre content.
SNOW PEA or MANGE-TOUT RECIPES
Treat the first snow peas of the season as a real delicacy, steam the pods and serve as you would asparagus, with a little melted butter or a drizzle of olive oil.
To serve as an accompaniment, boil the prepared snow peas for 5-6 minutes until just tender. They are best eaten with light dishes, like chicken or fish, so that their flavour isn’t swamped.
Raw snow peas are lovely as a crudite, served with hummus or guacamole.
Stir fry snow peas on their own as a side dish, or make a meal by adding other vegetables such as baby sweetcorn or mushrooms, or with tofu or chicken, in a stir fry. Make sure the pods are dry before you add them to the hot pan, otherwise they will spit. Toss in a sprinkling of sesame seeds to serve.
Use snow peas raw in green salads of leaves and herbs.
Mange-tout are good for adding colour to mixed salads. They also work with well with fresh, fruity flavours, so try them as part of a salad with sliced grapefruit, or pineapple.
This isn't exactly one of the snow pea recipes, but it's a brilliant idea nonetheless - add a handful of mange-tout to children's lunch boxes. They love the sweet crunchiness, and it all helps towards making sure they get their five a day.
