Loading...
Today we want to encourage you to cook mangetout, as right now it is at its best and a very interesting and easy to prepare food. But before you start, do you know what mangetout is? It’s a vegetable from the legume family and specifically a variety of pea. These pods are an intense green in colour, flat and very tender, with small seeds inside.
Cooking mangetout couldn’t be easier. It can be steamed but in my opinion it’s best sautéed. Wash, dry and sauté in the pan for about two minutes. And it’s ready to eat! It has a sweet taste and a crunchy texture.
In addition, the whole mangetout is used (the pod and seeds). Top and tail the mangetout and remove the sides. This is usually done once cooked, when eating: we hold the pod at one end and bite on the rest, pulling it away.
Now that we know how, when should we cook mangetout? It is in season now, in March and April, so it is at its best and worth eating.
Why it’s interesting to cook mangetout
Besides being delicious, mangetout is rich in fibre (it helps control cholesterol, triglycerides, and blood glucose levels, and also helps prevent and combat constipation), vegetable protein (like other legumes, it is an interesting option for vegetarians or vegans and for the whole population in general) and group B vitamins.
As you can see, eating mangetout is full of advantages. Enjoy your meal!
Send us your recipe and win a fish preserved box
