Roasted sweet chestnuts are easy to make.
Chestnuts are the nuts from a beech tree and are often associated with the winter holiday season. Sweet chestnuts have been eaten for years around the world - even the ancient Greeks ate chestnuts. The nuts have some iron and potassium and are a very substantial source of vitamin C. Chestnuts do contain tannins, similar to acorns and other nuts, but the tannins are in the outer skin, which isn't eaten.
Instructions
Roasting
1. Cut an X into each chestnut's skin.
2. Place the chestnuts in the roasting pan.
3. Cook for 25 to 30 minutes at 400 degrees F.
Baked
4. Shell 1 pt. of chestnuts and place in a baking pan.
5. Add enough chicken stock to cover the nuts and season with salt and pepper.
6. Cover the baking dish with foil, leaving a small vent for steam to escape.
7. Bake for 30 minutes at 400 degrees F, or until the chestnuts are soft.
8. Remove the pan from the oven and serve the chestnuts hot. You can spoon some of the leftover chicken stock over the chestnuts when you serve them for added flavor.
Boiled
9. Bring a pot of water to a boil.
10. Remove the shells of 1/2 lb. of chestnuts and add the shells to the boiling water. Let the chestnuts cook in boiling water for 10 minutes.
11. Remove the chestnuts with a slotted spoon to drain off the water.
12. Remove the skin from the chestnuts. Once the skin is removed, return the chestnuts to the and cook until tender.
13. Serve the chestnuts hot or mash them and add to recipes.
Tags: boiling water, chicken stock, minutes degrees