20 Scrumptious Chestnut Recipes, No Open Fire Required! (2024)

FAQs

How do you cook chestnuts without an open fire? ›

Boiling. Prepare the chestnuts the same way you would if roasting by carving the "X" into each shell. Then drop them into a big pot of boiling water and cook until the shells begin to split and the meaty insides are tender, 15 to 20 minutes.

Let soak for at least 30 minutes and up to 1 hour. Drain the chestnuts and pat dry. Spread the chestnuts in a roasting pan and roast in a preheated 400°F oven for 15 to 20 minutes, or until the shells are brittle and have curled back somewhat at the X.

Chestnuts are rarely on their own in cakes and desserts. Other fruit, especially pear, also go well, and ingredients such as chocolate and different types of whipped cream also contribute to exalting the nuances and flavours of chestnuts.

The soaking period allows the shells to fill up with water. The water in turn produces a steaming effect when the chestnuts roast, forcing the shells to burst away from the nut. Many recipes and tips I've encountered throughout my cooking life call for a brief soak, 30 minutes or so.

Roasting chestnuts can give them a tender texture while bringing out their natural sweetness. You don't necessarily need to soak them before roasting them, but it can go a long way in helping you to remove the shells after they're done cooking.

When cooked, the shells will burst open, and the chestnut will be golden brown. Roast until the shells begin to peel back where you cut into them. “Keep a careful watch to ensure they are not overcooked or undercooked,” Patton says. “Either will result in hard chestnuts and the inner skin will be difficult to remove.”

You can either roast or boil chestnuts. Boiling will simply help you to remove the skins. Roasting will introduce more flavour into the chestnuts and is generally more preferred. Either way you need to start by cutting a small cross in the pointed end of each chestnut (a sharp vegetable knife is good for this).

Soak them in water for 15 minutes up to an hour before roasting. This helps the nut separate from the shell and makes peeling even easier after roasting.

Should chestnuts be refrigerated before roasting? ›

Chestnuts are fresh produce and should be refrigerated in a paper bag in the crisper for 2 to 3 days or in an airtight container for up to 10 days, prior to use.

Sweet, toasted chestnuts are such a seasonal delight, but they don't have to be eaten just at Christmas. In October you can pick them fresh from the tree and cook them there and then in a pan on the campfire or at home in your oven. Another tradition is to substitute the pan for roasting the nuts on a garden spade.

They can be candied or puréed and sweetened for desserts. They are used to make fritelli (fritters), and they are also used as a substitute for potatoes in stews. Many Italian-Americans incorporate chestnuts into their Thanksgiving stuffing.

Chestnuts can be pureed into soups, stuffing for your Sunday roasts, delicious desserts, to make chestnut purée, chestnut paté, or even turned into a gluten free flour for cakes or to make pasta (check out our Chestnut Flour Pasta).

In the past, it was new wine that accompanied roasted chestnuts, or even better, a slightly sparkling wine, which cleanses the mouth of the chestnuts' mellow flavor. This is still a valid choice, but in almost all Italian regions there are other young, light red wines that pair wonderfully as well.

Using a sharp paring knife or chef's knife, make an X-shaped cut on the round side of 1/2 pound fresh unpeeled chestnuts. This critical step keeps them from exploding from internal pressure when heated and makes peeling easier after roasting.

Place the chestnuts in a large pot of cold water (they need to be completely submerged) and bring to a boil. If chestnuts don't sink to the bottom but float, it means they're moldy on the inside. Reduce the heat to a gentle simmer and cook for approximately 30 minutes.