Chestnuts Roasting
Nov 2nd, 2006 by Susan
Chestnuts and roasting are two words that are inextricably linked in most people’s minds. Roasted chestnuts, whether done over an open fire or in your kitchen oven, are indeed a holiday treat. When properly cooked, they are buttery, tender and addictive. Roasting chestnuts can be tedious, but it’s well worth the effort. Before roasting, you must carve a small “X” into the flat side of each nut, which can take time. This allows steam to escape, so that they don’t explode during the roasting process. After they come out of the oven (or fire), they must be cooled before being peeled.
Preheat the oven to 400 degrees. Using a small sharp knife, make a small “X” in the flat side of each chestnut. Place the chestnuts on a baking sheet and roast until they begin to pop open through the opening, 12-15 minutes. Your kitchen will smell rich and nutty, which is a sign that the chestnuts are nearly done. Let cool slightly, peel off both the outer shell and papery skin under, and eat. The roasted chestnuts are now also ready to be used in soups, stuffings, purees, mousses, pudding, and other recipes.
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