We planted peas, sugar-snap peas and mange tout this year. The sugar snaps have not performed that well, the peas are swelling daily and the mange tout are cropping abundantly. Each day we are collecting a good bowl full. This year they are particularly sweet especially if eaten soon after picking.
In addition to eating them raw in salads, they are so tasty we have been processing and cooking them in a variety of ways.
At their simplest, the mange tout are lightly steamed until tender but with some bite. Served as a side dish with a drizzle of minted vinaigrette or a dash of butter the are a delicious accompaniment to nut roast, lentil loaf or home-made spicy bean burgers.
We used today's excesses to make a fresh vegetable soup comprising: mange tout, carrot, celery, onion, rice, stock, oregano, mint, sage, salt and pepper, a dash of vinegar. Cooked until tender, then take out about a third of the finely chopped vegetables and stock, blitz with a liquidiser the remainder, add back the third you removed, mix and re-heat. Served with fresh crusty bread and a dash of good olive oil, there is nothing tastier.
Stir fried with a splash of oil, then quickly sautéed in a tablespoon of balsamic vinegar, great as a side dish.
We will freeze some and also dry some in the Excalibur as a trial for use in soups and stews later on in the season. If you have any recipe ideas for using mange tout please get in touch, we would love to hear from you.
In addition to eating them raw in salads, they are so tasty we have been processing and cooking them in a variety of ways.
At their simplest, the mange tout are lightly steamed until tender but with some bite. Served as a side dish with a drizzle of minted vinaigrette or a dash of butter the are a delicious accompaniment to nut roast, lentil loaf or home-made spicy bean burgers.
We used today's excesses to make a fresh vegetable soup comprising: mange tout, carrot, celery, onion, rice, stock, oregano, mint, sage, salt and pepper, a dash of vinegar. Cooked until tender, then take out about a third of the finely chopped vegetables and stock, blitz with a liquidiser the remainder, add back the third you removed, mix and re-heat. Served with fresh crusty bread and a dash of good olive oil, there is nothing tastier.
Stir fried with a splash of oil, then quickly sautéed in a tablespoon of balsamic vinegar, great as a side dish.
We will freeze some and also dry some in the Excalibur as a trial for use in soups and stews later on in the season. If you have any recipe ideas for using mange tout please get in touch, we would love to hear from you.
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