The chestnut is a tree in the beech and oak family native to Europe and Asia. It is also known as the Chinese chestnut, or Japanese chestnut, due to its long history of cultivation in China and Japan. The tree is a deciduous and a perennial plant, growing to a height of around 30 feet (9m). The leaves are alternate, simple, and unlobed. The flowers are small and greenish-yellow, and the nuts are ovoid, pale brown to black in color.
This recipe is a great way to get rid of those chestnuts you’ve been keeping around for a winter snack. I like to use them in Sweet Chestnut Balls, which are made without the chestnuts, for kids, but these can be made with the whole cooked chestnuts. I usually spread them out on a baking tray and toast them in the oven for around 20 minutes. Then I cool them down and scoop them out. I find it easier to peel the chestnuts when they are cool and dry, so I de-shell them by putting them into a pan of boiling water. This makes removing the skins easy and they don’t go soggy when you chop them up.
Since we know that our entire bodies are made up of cells, it’s important to understand what they are, what they do, and how they function. The key to a healthy, disease-free life is to maintain balance, and the cells are the “workhorses” of the human body.
A Quick Look
Chestnuts are a kind of edible nut that comes into season in the autumn and is often linked with fall and winter holidays. Potassium is abundant in chestnuts. In addition, they contain folate and vitamin C. Before consuming, the nuts must be peeled and fried whole (or you can purchase pre-cooked chestnuts). Chestnuts have a meaty, somewhat starchy, almost creamy texture when cooked, as well as a rich taste that works well in both sweet and savory recipes.
Overview
The edible nuts of chestnut trees are known as chestnuts (Castanea sativa). The United States, Europe, China, Japan, and Australia all have chestnut trees.
Between October and December, chestnuts, which must be roasted before eating, are in season. They’re often linked with autumn and winter vacations, probably most memorably roasted during Christmastime. Chestnuts are often served as part of a New Year’s feast in Japan.
Chestnuts have a meaty, somewhat starchy, almost creamy texture when cooked, as well as a rich taste that works well in both sweet and savory recipes.
Identification
The edible nuts have several layers covering them. The whole nut is protected by a spikey burr, which turns yellow-brown and splits open at the time of maturity.
Break away the burr to reveal the nut’s hard outer shell; this is how chestnuts are usually found. Fresh shelled chestnuts are plump, spherical, and have a flat bottom. They have a glossy luster and a rich, deep brown hue.
After removing the shell, there is one more layer to remove before eating: a thin inner skin. The uncooked nuts within have a light, creamy brown hue once shelled.
Pre-cooked, packaged chestnuts are also available at grocery stores and specialized food stores.
Nutritional Information
Chestnuts have less calories than other nuts, but they also have fewer nutrients.
Roasted chestnuts contain approximately 70 calories per ounce, 0.9 grams of protein, 15 grams of carbs, 1.4 grams of fiber, 3 grams of sugar, and 0.6 grams of fat.
Potassium is abundant in chestnuts (168 grams per ounce). Chestnuts are also high in folate and Vitamin C.
Selection
When buying whole, raw chestnuts, seek for solid, hefty nuts that are free of cracks, holes, or mildew.
Shake the chestnut to see whether it’s fresh; if it makes a rattling sound, it’s likely the nut inside is old and dried.
Another alternative is to buy pre-cooked chestnuts in a sealed package or a can. Make sure there aren’t any hidden substances on the label.
Note: If you’re searching for pre-cooked chestnuts at the grocery store, you may come across chestnuts in syrup or canned chestnut puree; however, these are sweetened snacks or baking ingredients. They’re not the same as whole, unprocessed chestnuts. Also, make sure you’re buying chestnuts, not water chestnuts, which are a whole other cuisine.
Storage
To keep whole, raw chestnuts fresh, store them in an open container in the refrigerator. They should keep for at least two weeks this way.
Cooked and peeled chestnuts should be consumed within a day or two after preparation.
Chestnuts, whether canned or packaged, should be consumed before the expiration date on the package.
Preparation
Chestnuts must be cooked before eating since their shells are tough to remove and have an unpleasant flavor and texture.
Chestnuts may be boiled or roasted and then consumed as a snack or incorporated to other recipes.
To prepare chestnuts, use a sharp paring knife to cut an X on the flat surface of each nut.
Preheat the oven to 350 degrees Fahrenheit for roasting the nuts. Place the scored nuts on a rimmed baking sheet and bake for 35 minutes in the oven.
To cook the chestnuts, place them in a saucepan of hot water after scoring them. Cook until the potatoes are soft, approximately 15 minutes, then drain.
Peel the nuts while they are still hot but cool enough to handle. With a moderate pressure, they should be able to get out of their shells. Before eating, peel away the papery inner skin.
Note: If you’re using pre-packaged chestnuts, the procedure is considerably easier: just take them out of the box, drain if canned, and eat.
Cooked chestnuts may be eaten as a snack or added to other meals such as salads, stuffing or dressing, or baked products after they’ve been prepared. They go nicely with apples, cabbage, turkey, pork, and sage throughout the autumn and winter.
RECIPE: CHESTNUT, PARSNIP & MUSHROOM SOUP WITH CRISPY SLICED CHESTNUT TOPPING
Roasted parsnips and garlic provide a touch of caramelized sweetness, while smoked paprika adds a hint of smokiness to this thick and flavorful chestnut soup. This beautiful appetizer or side dish is garnished with crispy fried chestnut slices and fresh parsley.
Ingredients
parsnips, cut into 1/2-inch chunks 5 garlic cloves, 1 pound (5 medium), peel left on olive oil (extra virgin) 2 tblsp. salt 1 tablespoon organic butter (plus extra for frying chestnuts for topping) 1 white mushroom, trimmed and sliced 2 tbsp onion, diced 2 c. peeled and roasted chestnuts (reserve 6-8 chestnuts for topping) 200 g broth (chicken or veggie) 6 cups smoked paprika, with a little more to serve a half teaspoon of dried thyme roasted and peeled chestnuts, sliced into thin slices with 1/2 teaspoon salt and pepper to taste 6-8 tbsp. finely minced parsley
Directions
Time to Prepare: 20 minutes Time to prepare: 60 minutes There are 6 servings in this recipe.
Preheat the oven to 400 degrees F. Using parchment paper, line a large baking pan. Toss chopped parsnips, garlic cloves, oil, and salt in a bowl to coat. Spread out the mixture on parchment paper, taking care not to overcrowd them. Preheat the oven to 350°F and bake for 20 minutes. Remove the parsnips from the oven, shuffle them about, and return them to the oven for another 10-15 minutes, or until tender and golden brown around the edges. Remove from the equation.
Allow butter to melt in a large saucepan over medium-high heat. Cook, stirring occasionally, until the mushrooms are tender and the onions are transparent, approximately 5-7 minutes. Add the broth and the chestnuts. Make careful to remove and discard the coarse garlic peels before adding the parsnips and garlic. Then, toss in some roasted parsnips and soft garlic cloves.
Bring saucepan to a boil, then lower to a low heat and cover for 15 minutes. Remove from the fire, mix in the spices, and set aside to cool somewhat.
Puree the soup with an immersion blender or in batches in a blender until smooth. To taste, season with salt and pepper. While you prepare the toppings, if used, keep it on low heat.
To create the crispy sliced chestnut topping, melt a little amount of butter in a pan over medium-high heat until it sizzles. Cook until brown and crispy, approximately 1-2 minutes on each side, before adding the chestnut slices.
Using a light sprinkle of smoky paprika, a pinch of chopped fresh parsley, and a few crispy chestnut pieces, divide the soup into separate bowls. Serve right away.
Book of Free Recipes
Every month, the Encyclopedia of Food grows as we include new delicacies and stunning food photography. Simply click this link to keep up with the latest news. Following that, we’ll give you a complimentary copy of our recipe book. We’ll also notify you when we introduce new and tasty items to the site.
For a free copy of the Encyclopedia of Food recipe book, go here.
Foods That Are Related
Chestnuts are a very nutritious and versatile nut that is high in fiber along with other vitamins and minerals. Although chestnuts are available throughout the year, the best time to eat them is between October and January. Because of their high fat content, however, chestnuts should not be eaten on a daily basis. Below is a quick and simple recipe that will help you to enjoy the natural taste of this underrated ingredient:. Read more about how to cook chestnuts boil and let us know what you think.
Frequently Asked Questions
What do you eat roasted chestnuts with?
I eat them with a lot of things.
What do I do with chestnuts?
You can roast them, eat them raw, or make a delicious soup.
Are chestnuts better roasted or boiled?
Boiled.
Related Tags
This article broadly covered the following related topics:
- chestnuts recipe
- how many carbs in chestnuts
- how many calories in one chestnut
- carbs in roasted chestnuts
- chestnut calories per nut
