Mangetout
The summer vegetable par excellence!
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Luckily, you can buy EAT ME mangetout all year round. But this vegetable really evokes summery feelings with its bright green colour, and crispy texture. Young mangetout have a subtle flavour with a hint of sweetness.
Mangetout are best harvested while still very young. Early harvested pods are flat and still have a nice and tender skin, and no membrane in the centre. Each small pod contains a few flat peas, usually between 5 and 7 These edible peas give mangetout their distinctive, bobbly look.
Recipes with mangetout
Beans are justifiably incredibly popular vegetables in the kitchen with a host of uses. That also applies to mangetout. For example, bringing flavour and crunch to a salmon dish. Or as a wonderful delicacy in a puff pastry case filled with mangetout, shiitake and a creamy sauce. And if you need a splash of summer on the table, serve a crisp, mangetout salad.
Preparation
Trim both ends from the pods and rinse them. Mangetout can be cooked, steamed or stir-fried. Keep the cooking time brief - no more than 5 minutes - to retain the flavour and texture.
How to use mangetout in the kitchen?
- Cooking
- Baking
- Grill
- In salads
- Stir-fry
Storage advice
Do you want to enjoy your EAT ME mangetout for a few days? Store in the fridge.
Nutritional values per 100 grams
Where do mangetout come from?
EAT ME sources its mangetout from several countries, such as Guatemala, Peru, Kenya, Egypt and Zimbabwe. The plant takes about 3 months before the pods are big enough to harvest. Mangetout grow on vines, which are attached to canes to guide them in the right direction. This also stops the vegetables coming into contact with the soil and minimises the risk of pests and diseases infecting the plants.
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