Roasted chestnuts are buttery and soft. The salt protects chestnuts from burning and it keeps them nice and moist. We generally finish our meal with chestnuts especially during a cold winter night during our family dinners around the table.
Chestnuts contain a significant amount of vitamin C and no cholesterol! I needed that piece of news!
This recipe is quick and easy and I don’t need to boil the chestnuts.
A sailor’s wife had chestnuts in her lap (Macbeth, Act 1, Scene 3)
” great round, pot-bellied baskets of chestnuts, shaped like the waist coats of jolly old gentlemen.” (Charles Dickens, A Christmas Carol)
Make sure you choose firm chestnuts.
- 500 gr chestnuts.
- Slit the skin prior to cooking.
- Soak chestnuts in cold water for a couple of hours to soften the skin.
- Dry.
- Cover a pan with rock salt and place the chestnuts on top.
- Cooking time: 25 minutes on low heat on gas stove, but depending on size it could take a bit more time.Turn them every five minutes.
- Let them rest embraced in a cloth before eating/serving.
- Peel chestnuts when they are still warm.
