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Peas and Mangetout



How to prepare and cook peas and mangetout


Peas/Mangetout Recipes  |  Growing Peas What's In Season   |  More Vegetables -  Prep & Cooking times


Common Name: Green Peas, Peas in the Pod, Sugarsnap, Snow peas,   Mangetout
Family: Fabaceae 
In Season: May - September   (depending on variety)
Buying: Mangetout - Choose crisp, bright green pods which are flat as possible and undamaged.
Peas -  Choose bright green specimens which feel crisp and do not bend.
Storing: Up to 4 days in the refrigerator
Serving Allowances: 150g/+5oz per person

General - Preparing Peas and Mangetout

The whole pods of  very young peas can be eaten in their entirety. These are referred to as Mangetout, Sugarsnap or Snow Peas. Simply remove the stems and peel down along the pod, to remove any strings on the sides then wash well. The outer pods of mature peas are too tough to eat, so the peas need to be removed from the shell (shelled)  and cooked on their own.  To do this easily, press along pod seam until it pops open, then scrape the peas out with your  thumb. Rinse in cold water before cooking. 


Optional Preparations/Cuts  (see Main Vegetable Preparation Page for  explanations and photos)


Baton Brunoise Chunk Cube Dice/chop Grate Julienne
x x x x x x x
Matchsticks Mashed Paysanne Puréed Shred Slice Sulfrino
x Y x Y x x x




Suitable methods and timing for cooking Peas and Mangetout







2-4 minutes


y Stir-fried 3-5 minutes


x No quicker than conventional cooking


y 5 - 6 minutes



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