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’.
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
- 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
- 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
Remember ‘Peas and Carrots’? It was one of the few canned vegetables my mother use to serve.
This is better:
Enjoy spring – eat your pods.
Have a look at the Recipe Index for more great Vegetable Recipes