CHESTNUTS

Select Chestnuts that are dark, shiny, heavy and full.

BAKING:

Pre-heat the oven to 350 degrees F.

Slit, split or score the outer bark to allow heat penetration and to prevent them from exploding as they steam themselves.

Bake the Chestnuts on a baking tray for 30-40 minutes, until the scores opens

Let  the cooked Chestnuts lay in a wet dish towel for 5-10 minutes to make them easier to peel.

Peel the outer shell off and the inner skin.

Now your Chestnuts are ready for use in recipes.

ROASTING:

Slit, split or score the shell to allow heat penetration and to prevent them from exploding as they steam themselves.

Set oven to broil at 425 F.

Put Chestnuts on a baking pan for about 20 minutes, shaking or stirring them after 10 minutes for an even roast.

Let  the roasted Chestnuts lay in a wet dish towel for 5-10 minutes to make them easier to peel.

Roasting  Chestnuts evokes a fire roasted flavor.

BOILING:

Slit, split or score the shell to allow heat penetration and to prevent them from exploding as they steam themselves.

Boil gently until the Chestnuts open.

Test by inserting a fork prong into the shell for softness.

Let cool.

Remove the shell and scoop out the meat.

Now it is ready to mix into stuffing, mashed potatoes,  in a dip or potato salad.

Chestnut paste freezes well.

 

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