Roasted Chestnuts
Hot chestnuts with shells that crack open to reveal creamy, floury flesh. The taste is gently sweet and earthy, somewhere between a sweet potato and a hazelnut. They are warm, comforting, and best eaten fresh from the fire with your fingers!
Ingredients
- 800 gr chestnuts
Equipment
- 1 knife
Instructions
1. Prepare the chestnuts
- Preheat the oven to 220°C. Rinse the chestnuts well, removing any dirt, and dry them thoroughly. Using a sharp knife, make a deep slit or X on the curved side of each chestnut, this stops them from bursting and makes peeling much easier.
2. Roast the chestnuts
- Place the scored chestnuts on a baking tray, slit side up. Roast in the oven for 25–30 minutes, turning halfway through so they cook evenly. The skin will begin to split and expose the golden flesh inside.
3. Steam and peel
- Wrap the hot chestnuts in a clean tea towel or some paper for 10 minutes. The residual steam loosens the skin, making them easier to peel without burning your fingers.
4. Serve
- Peel and eat while still warm!
Notes
- Don’t skip the slit, otherwise the chestnuts may burst!