Roasted Chestnuts


YIELD: 1kg or 2¼lb Chestnuts

1kg or 2¼lb Chestnuts

1.Heat the oven to 200C/400F/Gas 6.
2.Using a small, sharp knife, cut a cross into the skin of each nut. Put in a roasting tin and bake until the skins open and the insides are tender, about 30 minutes.
3.Serve in paper bags, if you like. To eat, peel away the tough outer skin and the pithy white inner skin to get to the sweet kernel.

I found this recipe on-line. Below are a few tips from my experience:

*Be careful when cutting the slits before roasting. Chestnuts are smooth and can be slippery. The purpose cutting slits is to prevent the nuts from exploding when heated.
*Peel as soon as the nuts are cool enough to handle. They are much easier to peel when still hot.
*I think the flavor/texture tastes best while still hot
*They are yummy as a snack during the day or after dinner with a sweet wine (Passito is my favorite) or Champagne

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