Roast chestnuts remind me of Paris and the beginning of the holiday season. We used to travel to the capital to see the windows of the Grand Magasins on Boulevard Haussman, all decorated with animated toy scenes and surrounded by Santas in suspiciously large numbers. The Christmas lights have just been put up in Chiswick so I felt the urge to bathe my house with their lovely and familiar scent.
Roast chestnuts
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Recipe by: universal! Busy:5 min, Total prep time: 35 min |
Using a small, sharp knife, cut a cross into the skin of each chestnut, making sure you cut through it. This will allow the steam to escape.
Place the chestnuts onto your oven tray with 1/3 of a glass of water. The water will keep them moist and stop them from shriveling up.
Sprinkle with salt and cook for 20-25 minutes, or until chestnuts are tender and easy to peel.
Peel the nuts when they are cool enough to handle, and enjoy. If they have become too cold to peel, just reheat them briefly and you will be able to finish the job.
Preheat oven to 200 degrees C
Using a small, sharp knife, cut a cross into the skin of each chestnut, making sure you cut through it. This will allow the steam to escape.
Place the chestnuts onto your oven tray with 1/3 of a glass of water. The water will keep them moist and stop them from shriveling up.
Sprinkle with salt and cook for 20-25 minutes, or until chestnuts are tender and easy to peel.
Peel the nuts when they are cool enough to handle, and enjoy. If they have become too cold to peel, just reheat them briefly and you will be able to finish the job.
Eat chestnuts fresh out of the oven, or crumb them in soups or salads, roast with meats, use blitzed in cakes, or caramelise them for use in all sorts of desserts. Freeze them peeled in a tightly seeled bag, they keep very well.
Ingredients
500 g chestnuts
A bit of water
Salt
500 g chestnuts
A bit of water
Salt
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