Roasted chestnuts
Sliced chestnuts, blanched for 15 minutes and then roasted in the oven: tender, sweet, and easy to peel.
Choose firm chestnuts: those that sound hollow, are moldy, have wormholes, or whose skin gives way easily are likely to be spoiled.
Ingredients and directions
- Prep time10 min
- Cook time27 min
- Resting20 min
- Total57 min
- DifficultyEasy
- Cooking methodfour
- Vegetarian
- Vegan
Ingredients
people
Directions
- Wash the chestnuts in warm water and dry them with paper towels (they will stain dishcloths). ≈ 2 min
- Make deep cuts on the curved side: if the cut is too shallow, the shell will not open and the chestnut may burst. ≈ 3 min
- Place them in a large saucepan, cut-side down, cover with boiling water, and cook for 15 minutes.
- Drain the potatoes, let them cool, and dry them thoroughly. Then, place them on a baking sheet, cut-side up.
- Preheat the oven to 200 °C and place the tray at the bottom of the oven to prevent it from burning.
- Cook for 15 minutes (12 minutes for smaller ones).
- The cooked chestnuts are pale, tender, and sweet on the inside; the dark areas are bitter. The skin should come off easily without tearing the brown flesh. ≈ 3 min
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