Description
Roasted chestnuts are one of the great pleasures of autumn and winter. Their sweet, nutty aroma fills the kitchen, while their soft, tender flesh makes for a warming seasonal treat.
Ingredients
Scale
- 500 g of chestnuts
Instructions
- Place them in a colander and rinse under cold running water. Drain well.
- Lay the flat side down on a cutting board, with the rounded side (the “belly”) facing upward.
- Hold the chestnut firmly and, using a sharp paring knife (or a chestnut knife), make a horizontal slit across the rounded side.
- Rotate the chestnut 90° and cut another slit to form a cross (X). Take care not to pierce the inner skin. Repeat with all chestnuts.
- Transfer the scored chestnuts to a bowl, cover with cold water, and soak for 1 hour.
- Heat to 220°C / 425°F. Drain the chestnuts (no need to dry them) and arrange in a single layer on a baking tray.
- Bake for 25–30 minutes, turning if needed. They are done when the shells open and the flesh is tender.
- Remove from the oven and wrap the hot chestnuts in a clean towel to form a bundle. Leave them to steam for 10–15 minutes. (Alternatively, place them in a paper bag, roll the top closed, and rest for the same time.)
- Press gently through the towel or bag to crack the shells—you should hear them pop.
- Transfer to a dish and peel while still warm, pulling back the scored “X”. Remove both the outer shell and the thin papery skin.
- If the inner skin clings, use the tip of a small knife to scrape it away, being careful not to damage the flesh. Discard any spoiled or rotten chestnuts.
- Enjoy roasted chestnuts plain, or season with herbs, spices, or a sprinkle of salt.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: appetiser
Nutrition
- Serving Size: 100 g
- Calories: 200 kcal