2000s Recipes + Menus
To Roast Fresh Chestnuts
November 2000
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Special equipment:
a chestnut knife and protective gloves
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Preheat oven to 350°F.
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Make a large X with a chestnut knife or sharp paring knife on flat side of each chestnut through the shell but not the meat. Soak chestnuts in a bowl of warm water to cover by 2 inches for 15 minutes, then drain well. Roast in 1 layer in a shallow baking pan in middle of oven until shell curls away at X mark, about 15 minutes. Wearing protective gloves, peel away shells from chestnuts while still hot. Blanch chestnuts in boiling water 2 minutes and drain. Rub in a kitchen towel to remove skins.
- Keywords
- lori w. powell,
- winter,
- nuts,
- vegetarian,
- vegan