Roasted Chestnuts
The cold temperatures came sooner than I hoped this year. I'm not sure if I'm ready to pull out my scarves and mittens just yet. Keep Jack Frost at bay by roasting chestnuts. I'd never roasted chestnuts before and was intimidated by the thought. The vendor at the farmer's market explained how easy it was so I bought a pound. I was so pleased with the results that I wanted to share it with you. This recipe makes a great winter snack.
INSTRUCTIONS
any amount of chestnuts
2 teaspoons salt
water
Want to make this gluten-free and dairy-free? No need for any adjustments because this is already a dairy and gluten-free recipe.
Make ahead option– These can be made and kept in a sealed container for about two weeks once they are cool.
The Simple Steps...
1. Preheat the oven to 425•.
2. Slice the each chestnut with a bread knife or other serrated knife, to pierce the tough shell.
3. Place chestnuts in a medium pot, cover with water, and add the salt.
4. Bring the chestnuts to a boil. Then remove the pot from the heat and scoop out the chestnuts with a slotted spoon.
5. Place the chestnuts in a any baking pan with sides and bake for 15 minutes.
6. Remove them from the oven and cover with a kitchen towel. By covering the chestnuts, it will be easier to peel the shell off.
7. Once the nuts have steamed for 10 minutes, peel the shell off of them.
8. You can eat them right now, slice them to top a salad, or chop them and add them to stuffing. But most importantly, enjoy eating them.