Roast Chestnuts
/In three simple steps, you can have fresh roasted chestnuts.
Use them in your Thanksgiving stuffing, minced over pasta with a poached egg on top, in salads or with Brussels sprouts. Anyway you try them, they add a warm, nutty, earthy flavor to your dish. It's the perfect Fall food.
Take a look at this post, by Stephanie J. Stiavetti. She made the decision not the X all of her chestnuts. If you're thinking of experimenting with this, too, check out her experience first.
My mom always told us to cut a big X in the shell before roasting. She also said you have to peel the shells off when they are still hot from the oven. This time around, I wasn't able to, and the shells came off very easily, even when they had cooled slightly. And, it was way easier to handle them cooled.
Let the Holidays begin!
Roast Chestnuts
Ingredients:
- 15 to 20 fresh Chestnuts
Method:
- Take each chestnut and cut a cross into the rounded side of the shell.
- Place all the chestnuts on a baking pan in a single layer.
- Roast at 350 degrees for 20 to 30 minutes, until you see the skins peeling away from the chestnuts.
- When they have cooled slightly, take a cloth and peel off the shell and furry skin off. Be careful not to cut yourself with the shell, they're really sharp!