I attempted to roast chestnuts this evening. After a bit of reading I cut an X into the flattest face of each, sprinkled with water, and roasted in the oven at 400 degrees for about 25 minutes. The shells were fairly easily removed, but the interior skin was in almost all cases uncooperative. If I did this again I'd want to figure out how to solve that problem. More bothersome was the fact that many were spoiled. I remember this being the case the one other time I bought chestnuts. I do enjoy the flavor, and would like to try a recipe I have for roasted chestnuts and brussels sprouts.
This page has good information that I wish I'd seen before both buying and roasting: http://www.badgersett.com/info/chestnuts/instructions2.html. I think I'd order from them before buying from the grocery store again.
1 comment:
You might be able to find a local source for chestnuts. On the island several people have lovely old trees. Never had problems with the inside skin, but I roast at a lower temp. Very nice with brussels sprouts, brocolli. The kids eat'm like candy.
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