How To Eat Chestnuts
Chestnuts are synonymous with holidays. We are all familiar with the song lyrics, "Chestnuts roasting on an open fire, Jack Frost nipping at your nose." Those who live in big cities and towns often see vendors offering hot paper bags of this ancient food, already roasted to perfection, when the weather turns frigid. How does one eat this imposing, tough, mahogany nut when there is no vendor to serve you?
What You Will Need
- Chestnuts
- Cutting board
- Baking sheet
- Sharp paring knife or a chestnutter (gadget that makes the X for you)
Step 1: First Things First
Gather your chestnuts. Preheat the oven to 425°F. On the cutting board, score an X on the side of the chestnut that is flat, with the tip of the paring knife. If you are unsure about your ability to handle a hard, slippery nut while trying to carve an X, you can find a special gadget for chestnut lovers that will score the mark for you; it looks something like a garlic press.
Step 2: Roasting The Chestnuts
Place the scored chestnuts on the baking sheet. Put them in the oven for 15 minutes. While the chestnuts are roasting, the X will force the shell open a bit. If you want true roasted chestnuts instead of chestnuts that are easily peeled, leave them in the oven for another 20 minutes, making the roasting time 35 minutes or until tender.
Step 3: Peeling The Nut
The key to successfully peeling chestnuts is to peel them while they are still hot. You will first peel the shell to remove the papery skin underneath. If you allow the chestnuts to cool, removing the shell will be that much harder. Put them in a warm oven while you work on them in small batches.
Chestnuts: An Ancient Food
Chestnuts are high in starch, and have long been used as a potato substitute or a vegetable rather than a nut in many parts of the world. They are a versatile food that can be eaten from the shells, or used in soups or stuffing. Chestnuts are good for you too, packed with fiber and naturally low in fat.
Picking The Choicest Chestnuts
Use your eyes to choose your chestnuts. A perfect specimen of a chestnut should have a brilliant and shiny brown hue. Chestnuts that appear dull or mottled are more than likely moldy and old. Feel the chestnuts to be sure they are solid and firm. If you feel the skin move when you are handling them, or if you feel that the nuts are light in your hands or if you notice any wrinkles, leave these chestnuts where you found them as they are also probably old and moldy.
Once you feel confident in your chestnut-roasting abilities, you will be ready to add this delicious nut more often to your diet. There is nothing like the smell of roasting chestnuts mingled with the scent of the season's evergreens to liven up the mantle of your fireplace during the coldest months of the year, and to add some warmth to chilled bones.
