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Ripe Recipe: Roasted Chestnuts

This recipe requires fresh, un-shelled chestnuts. You can find these in the produce section of any major grocery store during the fall and winter months. They are usually sold in bulk. Make sure the meat of the chestnut is tan or brown. If you get a chestnut that is more of a black-ish color, throw it away. Store chestnuts in a cool, dry place. 

Pre-heat your oven to 350 degrees fahrenheit. 

With a sharp knife, carefully cut a small “x” into each chestnut. Make sure you pierce through the tough outer shell. 

Place the chestnuts on a rimmed baking sheet or in a baking pan. Move pan into the oven. Roast for 40 to 45 minutes. About halfway through, give the pan a little shake to move chestnuts around the pan. As chestnuts roast, the “x” should widen and peel back slightly. 

Remove the chestnuts from the oven and let them cool in the pan for about 5 to 7 minutes. Don’t let them cool completely; otherwise, it will be too difficult to remove the thin inner peel.

Peel chestnuts by squeezing them in the palm of your hand to loosen up the shell. Using your fingers, remove both the tough outer shell and the thin inner peel from the meat. Enjoy while they are still warm.

Chestnuts make a great addition to many recipes. Check the internet for some inspiration!

Recipe from www.floatingkitchen.net