Tuesday, October 1, 2013

Roasted Chestnuts

  • Select your chestnuts carefully - no blemishes or mold or worms
  • Soak your chestnuts in water for at least 4 hours, or overnight. This makes the chestnuts easier to peal 
  • Preheat the oven to 400 degrees 
  • Cut an "X" on the flat side of each chestnut to allow steam to escape (and make pealing easier)
  • Place 15-20 chestnuts on a cookie sheet and bake for about 20 minutes. You want to work in small batches since they are easier to peel when hot
  • Remove from oven, wrap in a towel, and allow to cool for about 5 minutes. Start peeling. work fast (but don't take any fingers off) so the chestnuts don't cool off before you peel them 
  • And enjoy! You can eat them plain, add to soups or veggie dishes whole, or puree for ravioli filling or a smooth soup. And much much more. 

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