Long before the opening lyrics to The Christmas Song imprinted the image of “chestnuts roasting on an open fire" in the minds of carolers and Christmas revelers, the chestnut had been an important source of starch and protein in winter cuisine of the Americas, east Asia and parts of Europe.
While several species of the chestnut tree exist worldwide, the majority of the commercial harvest consists of sweet chestnuts (Castanea sativa), the only species native to Europe. Imported Italian chestnuts flood North American markets in November and December, making them a popular holiday snack.
How to Select Fresh Chestnuts for Roasting
When buying chestnuts, select nuts with a hard, dark and shiny skin. Nuts should be heavy for their size and should give slightly when the sides are pressed. Avoid nuts which are soft, off-colored, cracked or moldy. While fresh chestnuts can be eaten raw, heat transforms the otherwise astringent starchy taste into one of sweet, nuttiness. Fire roasting continues to be the traditional method of preparation, but modern cooks will find that oven roasting is a safe, convenient and practical alternative to using a chestnut roaster.
Fresh Roasted Chestnuts From the Oven
- Preheat oven to 400 degrees F (204 degrees C).
- Using a strong, sharp paring knife, cut an 'X' into the flat side of each chestnut shell. This will allow the steam to escape during roasting, preventing the chestnuts from bursting and making them easier to peel.
- Place chestnuts in a single layer on a baking pan. Roast for 15-20 minutes, stirring halfway through. Chestnuts will be roasted when shells begin to peel back.
- Remove chestnuts from oven and let stand for five minutes to cool.
- Peel the shells and skin away from the nuts.
One pound of raw chestnuts will result in roughly one cup peeled, roasted chestnuts. Freshly roasted chestnuts can be tossed lightly with salt and eaten immediately while warm, or can be used to create homemade chestnut puree or candied chestnuts, frequently sold as marrons glacés when imported from France.
Sweet Chestnut Purée Recipe
Ingredients:
- 12 oz (2 cups) chestnuts, roasted and peeled
- 1 cup granulated sugar
- 2 cups water
- 1 tsp vanilla
Directions:
- In a saucepan, combine chestnuts,sugar and water, bringing the liquid to a boil.
- Reduce heat to medium-low and simmer for 25-35 minutes, until the majority of the liquid has evaporated.
- Remove from heat and stir in vanilla.
- Strain chestnuts, reserving sugar syrup, and transfer to a food processor and blend until smooth. Add in syrup slowly until desired consistency is obtained. Allow to cool before refrigerating.
This recipe makes approximately two cups. Sweet chestnut purée can be refrigerated for up to two weeks and can be frozen for up to a year. Chestnut purée can be used to create delicious desserts such as a chestnut chocolate mousse, layered between layers of sponge cake or swirled into ice-cream.
Stephanie Jolly - Stephanie is an active food scholar, nutrition professional and former culinary tour guide. Though Stephanie enjoys food on nearly every ...
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