Ingredients
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Betty Bossi Koch-Center
kochen@bettybossi.ch
To prepare the chestnuts
How it's done
To prepare the chestnuts
Soften the chestnuts in water for approx. 1 hr. (Remove any chestnuts that float to the surface as these may contain worms). Using the tip of a knife, make a long slit across the rounded top of each chestnut. Place the wet chestnuts on a baking tray lined with baking paper.
To roast
Approx. 40 mins. in the centre of an oven preheated to 220°C, turning occasionally. Remove from the oven, peel the chestnuts and enjoy while still hot.
| Tip: | For a spicy twist, gently heat 50 ml of olive oil with 1 tbsp of finely chopped rosemary. Add the hot, peeled chestnuts, mix. Sprinkle with ½ tsp of fleur de sel. For a sweet twist, mix the hot, peeled chestnuts with 2 tbsp of runny honey and ½ tsp of cinnamon. |
|---|---|
| Note: | Remove any freshly bought chestnuts that float on the surface of the water: they have worms in them. Chestnuts that have been stored may also float on the surface of the water, but there is no need to remove them. When stored, the chestnuts lose their moisture and shrivel, creating a space between the nut and the shell, which can cause them to float. |
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