amy chaplin

celebrating the art of eating well

Roasted chestnuts

POSTED ON December 20, 2010

roasted chestnuts

I have been wanting to share something festive and easy to make for the holidays and when I saw chestnuts at the shop today, I wondered how I could have forgotten them. I adore chestnuts and usually roast a tray, cook them with sweet brown rice, or make a soup at least once during late fall and winter.

I remember while growing up in Australia, chestnuts seemed to be few and far between.  My mother had (and still has) a chestnut tree but it only produced a chestnut here and there, until more recently. Earlier this year my sister was lucky enough to be there during chestnut season and took these lovely photos.

peeking out

chestnut on the tree

freshly picked chestnuts on the verandah

Since I have family and friends visiting from Australia and coming over Christmas day, I thought they’d enjoy the wintery treat of roasted chestnuts to nibble on with drinks.

warm and delicious

slit chestnuts

out of the oven

so easy to peel!

chestnuts in afternoon light

chestnut tree outside my childhood home

Happy Holidays!

Roasted chestnuts

Fresh chestnuts, about 6 per person

Large pinch sea salt

Pre heat oven to 425 degrees Fahrenheit.

Rinse chestnuts and place on a cutting board. Lie flat and use a serrated knife to cut a slit in the shell across the top. Repeat with all the chestnuts.

Place in a saucepan, cover with water, add salt and bring to a boil. Once water has boiled, strain chestnuts, transfer to a roasting pan and bake for 15 minutes. Remove from oven, the chestnut shells should have split open making them very easy to peel. Cover with a towel and set aside for about 15 minutes, allowing the chestnuts to steam.

Pop them out of their skins and enjoy while warm.


POSTED IN appetizer, Gluten free

TAGGED UNDER: christmas

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