Gastronomixs

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

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

250

g

mangetout

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. 

Previous page