Mangetout In Cream And Basil Sauce recipe
information
This is particularly good with egg dishes, such as omelettes, and as a crunchy contrast in texture to souffles.
ingredients
1 3/4 lb (800 g) mangetout
1 oz (30 g) butter
7 fl oz (200 ml) creme fraiche or single cream
1 oz (30 g) tbsp finely grated Gruyere or Emmenthal cheese
10 basil leaves, torn into small pieces
salt and pepper
1 oz (30 g) butter
7 fl oz (200 ml) creme fraiche or single cream
1 oz (30 g) tbsp finely grated Gruyere or Emmenthal cheese
10 basil leaves, torn into small pieces
salt and pepper
Serve with:
chicken, fish or egg dishes
method
1. Set up the steamer ready for use. Trim the mange-tout, rinse and drain them and steam for 3 minutes.
2. Heat the butter in a large frying pan and stir-fry over a high heat for 2 minutes.
3. Reduce the heat, add a pinch of salt and some freshly ground pepper and the cream. Cook for 5 minutes over a low heat, stirring gently to coat the vegetables with the cream.
4. Stir in the cheese and basil and serve on hot plates.
2. Heat the butter in a large frying pan and stir-fry over a high heat for 2 minutes.
3. Reduce the heat, add a pinch of salt and some freshly ground pepper and the cream. Cook for 5 minutes over a low heat, stirring gently to coat the vegetables with the cream.
4. Stir in the cheese and basil and serve on hot plates.
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