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Mangetout In Cream And Basil Sauce

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

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.

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