Barbecue mangetout juice

Mangetout have a sweet taste, and will become even more intense by barbecuing. Do not overcook the mangetout, otherwise the green color will disappear.

Makes 75g.

Barbecue mangetout juice

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Preparation method

  • Grill the mangetout over a charcoal fire until they are cooked and slightly browned.
  • Run the mangetout through the juicer.
  • Bring the juice to the boil, allow to cook briefly, and then pour through a passing cloth.
  • Season to taste with salt.

Serving suggestions

  • As a component in a dish with freshwater fish such as pike perch.
  • Thicken the juice with a little bit xanthan gum and process into a vinaigrette.
  • As an amuse-bouche with crème fraîche, rye bread, and fresh herbs. 

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