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In autumn chestnuts can often be seen on the ground in the park. However, this is one of the signs that the fall season is already here. This time of year is beautiful and we can not only enjoy it with our eyes, but also taste it. Mother Nature is perfect as she is and gives us many opportunities to be he althy and happy. Chestnuts are one of those in autumn, which are pretty he althy and delicious. They can also serve as a great themed autumn decoration. So don't just walk past chestnuts! Find out more about this magical nut fruit and learn how to prepare sweet chestnuts and chestnuts.

Chestnuts are he althy and quick and easy to prepare

Chestnuts have many properties that are good for our he alth. They are cholesterol-free, high in fiber and very energy efficient. Chestnuts and chestnuts are gluten-free and contain valuable ingredients such as iron, phosphorus, potassium, copper and vitamins B1, B2, B6, C, E and beta-carotene.

Chestnuts are a real gift from nature

Preparation of chestnuts - roasted or boiled?

Although chestnuts are found freely in nature, they must be collected according to certain criteria that guarantee their goodness. If you want to collect chestnuts yourself, then only collect those that have already fallen from the tree.
If you buy chestnuts from the supermarket, check whether they are intact - that means that chestnuts, a have a firm shell and smooth skin. If the skin is wrinkled, it means the nuts are old. If the skin has small holes, it means the chestnut has been infested with parasites.

You can also place such a bowl with chestnuts on the table as an autumn decoration

Chestnuts are one of the most delicious and easy fall treats you can make at home. You can prepare them differently. The two most popular types are - roasted and boiled. You can roast chestnuts in three different ways - in the fireplace (this is the original Italian way), in the oven and in the pan.

Chestnuts are not only incredibly delicious, they are also very he althy

Oven roasting chestnuts (or over hot coals if you prefer) is probably the most common method and definitely the most flavorful. The nuts are lightly browned and can be eaten warm from the oven.

Calculate around 1,500 g of unpeeled chestnuts/chestnuts if you want to end up with around 500-700 g of roasted chestnuts. There will undoubtedly be some bad ones, so try to keep that in mind.

The fall season is full of natural goodies

Roasted chestnuts Preparation:

First, use a sharp knife to score an X on the flat side of each chestnut. This makes shelling easier and also allows steam to escape while the nuts are roasting. Do not skip this step, otherwise the chestnuts may explode like small grenades in your oven or pan! Be careful to cut only the shell and only slightly into the flesh of the nut. There is a tool called a chestnut knife that is specifically designed for this purpose. But a paring knife works well, too.

Please do not forget the following step!

Arrange the sliced nuts on a rimmed baking sheet and roast at 180-200°C for about 20 minutes or until the shells begin to open. Peel them back where they were cut. Some of them may not open, and that's okay. There are always some duds, and the nut in them is probably bad. Throw these away.

Roasting chestnuts in a pan outdoors

Allow the nuts to cool slightly before shelling. The shells come off much easier when the nuts are still warm. Chestnuts have a hard outer shell and a papery inner shell, so you should remove both. If you come across black, hard, or moldy nuts, discard them. Shelling all the hot nuts is the hardest part of the process, but don't worry, it's worth it!

Peel the chestnuts while they are still warm

Once all the chestnuts are shelled, they are ready to be eaten or used in a recipe. Or they can be stored in an airtight container in the refrigerator for a few days.

Finally enjoying chestnuts

Cooked chestnuts Preparation:

Cooking chestnuts is slightly faster than roasting and makes them slightly softer and easier to peel. Their flavor is slightly milder than roasted chestnuts, but still sweet and delicious.

You can also cook chestnuts

Start as before by carving an X on the flat side of each chestnut. While doing this, bring a pot of water to a boil. Add the chestnuts to the water and cook for 10-15 minutes, or until the shells begin to retract and open. Then turn off the hotplate. Using a slotted spoon, place 4-5 chestnuts on a clean tea towel, bundle, leave to rest and peel while still warm.

Peeling chestnuts is not that difficult indeed

You can add a drop of olive oil to this so that the chestnuts can be easily removed. But the easiest way to peel and eat cooked chestnuts is to simply cut them in half and squeeze out the mushy flesh.

You can also use a spoon

Chestnuts are great for nibbling and can be added to various salads, for example. Chestnuts can also be steamed with meat or fried with garlic and vegetables. These naturally sweet nuts are also great for desserts. Like almonds or hazelnuts, chestnuts are perfectly combined with chocolate, baked into cakes or made into a delicious mousse.

Candied chestnuts (chestnut glacés), chestnut puree, chestnut syrup and chestnut flour are also typical products available on the market.

Prepare a he althy and delicious salad with chestnuts

Recipes with chestnuts - a delicious autumn soup

The taste of autumn!

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