1 3/4 lb (800 g) mangetout
2 oz (60 g) butter
salt and pepper
2 oz (60 g) butter
salt and pepper
Serve with:
hot vegetable moulds or egg dishes
method
1. Set up the steamer ready for use.
2. Prepare the mangetouts, taking care to pull off any strings along their edges. Rinse them, drain and steam for 3 minutes.
3. Heat the butter in a large frying pan and once the foam has subsided, stir-fry the mangetout for 3 - 4 minutes; they must remain crisp.
4. Season with a little salt and pepper and serve at once as a vegetable accompaniment to almost any dish.
Mangetout go particularly well with rich, rather fatty meats such as roast duck or goose.
2. Prepare the mangetouts, taking care to pull off any strings along their edges. Rinse them, drain and steam for 3 minutes.
3. Heat the butter in a large frying pan and once the foam has subsided, stir-fry the mangetout for 3 - 4 minutes; they must remain crisp.
4. Season with a little salt and pepper and serve at once as a vegetable accompaniment to almost any dish.
Mangetout go particularly well with rich, rather fatty meats such as roast duck or goose.
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