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Mange-tout or sugar peas
Preparation info
- To Serve
Four
- Difficulty
Easy
Appears in
Published 1978
These are peas with tender, pale green pods which are eaten whole before the peas have had time to form. The pods, which are topped and tailed like French beans, have a very delicate flavour which comes through best if they are plainly boiled.
Ingredients
450 g 1 lb - salt
25 g
Method
Top and tail the sugar peas and wash them. Bring a large pan of well-salted water to the boil. Plunge the peas into the water and let them return to the boil as rapidly as possible. Reduce the heat and cook gently for 8-10 minutes, drain, return to the pan and shake with the butter until all the peas are coated and glistening.