Sautéed Snow Peas (Mangetout) with Green Garlic

When I lived in the US I used to plant snow peas, or edible pea pods.

Much as I love them, I haven’t bothered planting them here for two reasons: I limit my potager space and they would interfere with the sweet corn.

I can buy mangetout; I can’t buy sweet corn.

Americans call the edible pods by a variety of names: snow peas, pea pods, sugar snap peas.

The Brits call them mangetout, which is similar to the French ‘mange-tout’ meaning ‘eat it all’.

The French call them ‘petis pois gourmands’…. which, literally translated is ‘greedy little pea’.

Whatever….

Green peas contain nutrients that help support energy-producing cells.  Tired?  Eat your peas.

They also contain nutrients that are important for maintaining bone health, something we all should be concerned about.

Plus they are one of the best sources of vegetable protein.

Most fresh peas end up in the freezer section but, this time of year, the Sugar Snap Peas and Snow Peas (sugar snap peas have slightly larger peas in the edible pod) are at the markets.  And they are good in ways other than a ‘stir-fry’.

They cook in minutes, making them an easy addition to mid-week dinners.

Sautéed Snow Peas (Mangetout) with Green Garlic 

Mangetout with Green Garlic
The quintessential spring dish: snow peas and green garlic. If the snow peas are small, leave them whole. If they are large (2″, 5cm) cut in half of thirds, at an angle.

Ingredients:

  • 4oz (125gr) mangetout, snow peas
  • 4 green garlic or 3 green onions and 1 clove garlic
  • 1 tbs sherry
  •  2 tsp butter 
  • 1 tsp olive oil

Instructions:

  • Peel and slice green garlic, using as much green as you can. 
  • Clean pea pods – snip off the stem end. Cut large pods into pieces, at an angle, if desired.
  •  Heat butter and oil in nonstick skillet over medium heat. 
  • Add sherry, green garlic, pea pods and sauté 5 – 7 minutes, depending on size, stirring frequently. Remove and serve.

Now…. wasn’t that easy?

Here are some more ideas for edible pods

Sautéed Snow Peas with Browned Shallots

Snow Peas with Crisp Shallots

Remember ‘Peas and Carrots’?  It was one of the few canned vegetables my mother use to serve.

This is better:

Stir-Fried Carrots and Snow-Peas (Mangetout)

Stir-Fried Peas and Carrots

Simple Fried Pea Pods

Fried Pea Pods or Snow Peas

Enjoy spring – eat your pods.

Have a look at the Recipe Index for more great Vegetable Recipes

8 thoughts on “Sautéed Snow Peas (Mangetout) with Green Garlic”

  1. Happy Easter Katie, do they do chocolate on Easter Sunday in France, and hot cross buns on good Friday as we do here.
    Of course it is Monday here and the weather is lovely. Getting more summer in our dpdll than we have had the rest of the season. Hope spring is nice for you

  2. I only ate snow peas once before I arrived to the U.S. from Serbia and I was not impressed (it was the preparation method, not the peas:). And now we love them! I happen to have a big bag of them in the fridge left over from a stir fry a few nights ago, and I am really happy when I saw this recipe on Facebook:)
    Thanks, and have a great day!

  3. Zoomie, and Happy Easter to you, too! And all the rest.
    Gilli, yes, lots of chocolate…. and omelets on Monday. Happy Easter to you.
    manningroad, I normally use frozen peas, too but the little pods are delightful. But I love all legumes.
    Marina, it does, doesn’t it?
    Lana, snow peas are great and not used nearly enough – and too often over-cooked.

  4. Isn’t it amazing that you can’t buy sweet corn? We had French friends visiting in the height of corn season and got the best sweetest just picked corn for them to try. She politely tried it; he refused, saying he wouldn’t eat cattle food. Ha. The joke was on him; there was more for the rest of us.
    I’ve started to prefer sugar-snap peas to snow-peas. They’re sweeter and keep their shape better. Not that I’ll turn down snow-peas mind. And certainly not if they were stir-fried as above with green garlic.

  5. Elizabeth, I have started seeing pumpkin and winter squashes here in the last few years – they used to be pig food. And they do put sweet corn on pizza. There’s hope!

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