ROASTED CHESTNUTS
These can be served as a dessert with eggnog or vanilla ice cream or just served salted as a snack.
Provided by Angel
Categories Appetizers and Snacks Nuts and Seeds
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut a 1/2 inch crisscross on the flat side of each nut. Be sure to cut through the shell to prevent the nut from exploding.
- Place the nuts in a shallow baking pan and bake for 25 to 30 minutes.
- Allow to cool and peel off the shell.
- Place nuts in a skillet with butter and saute over high heat until the butter is melted and the chestnuts are well coated. Place skillet in oven and roast until they are golden on top. Sprinkle with salt and cinnamon.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 33.6 g, Cholesterol 20.3 mg, Fat 8.6 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 5 g, Sodium 56 mg, Sugar 8 g
OVEN-ROASTED CHESTNUTS
These are delicious eaten on their own, or used to make our Roasted Free-Range Turkey with Pear and Chestnut Stuffing.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 to 2 pounds
Number Of Ingredients 1
Steps:
- Heat oven to 400 degrees. Using a sharp paring knife or a chestnut knife, score each chestnut; either make an "x" on one side of nut, or make one long slit crosswise. Place chestnuts in a single layer on a baking pan, and bake until flesh is tender and golden, about 25 minutes. Remove from oven. Using a clean kitchen towel, immediately peel shells. Serve immediately, or refrigerate up to 1 week.
ROAST CHESTNUTS
Make a batch of roast chestnuts for a festive Christmas treat to share with guests. Try our easy method and make the most of these seasonal bites
Provided by Lulu Grimes
Time 40m
Yield Makes 16
Number Of Ingredients 1
Steps:
- Heat the oven to 200C/180C fan/gas 6. Put each chestnut flat-side down on a chopping board. Hold the chestnut carefully and, using a sharp knife, cut a long slit or a cross in the top. Make sure you cut through the shell but not the nut inside. The shell is tough and flexible like a skin rather than rock hard like other nut shells, so a small kitchen knife works well.
- Tip the nuts onto a baking sheet or into a roasting tin and arrange them cut-side up. Roast for 30 mins. The cuts should open up and the shell will start to peel back.
- Leave the nuts in the tin to cool down to warm - they will be very hot inside. Put a board on top of the tin while they cool to trap the steam and make them easier to peel. Serve as they are for people to peel, or peel them yourself to use in a recipe.
- If you peel them, you may want to remove the inner, slightly fluffy, membrane as well. If the membrane is difficult to get off (it shouldn't be if you steam them as they cool), you can soak the nuts in boiling water for a minute to loosen. Drain and peel.
Nutrition Facts : Calories 34 calories, Fat 0.5 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 0.4 grams protein, Sodium 0.01 milligram of sodium
ROASTED CHESTNUTS
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Thanksgiving Recipes
Yield Makes 16
Number Of Ingredients 1
Steps:
- Place chestnuts in a medium skillet set over medium heat. Roast, shaking pan occasionally, until chestnuts split open, 6 to 10 minutes.
ROASTED CHESTNUTS
Chestnuts roasting on an open fire etc Errr oven/frypan. This is a lovely surprise Christmas treat for family & friends. There are many ways to roast chestnuts but this is my favorite
Provided by Bergy
Categories Fruit
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400F.
- Cut an X in the top of each chestnut but be very careful not to cut into the flesh.
- Place the chestnuts in a single layer on a cookie sheet and roast for 20 minutes.
- Remove from the oven and cool the nuts until you can handle them and then peel them.
- Just before serving heat the oil in a fry pan large enough to hold the nuts in a single layer.
- Stir fry until light golden brown, remove from pan and with a paper towel remove any excess oil.
- Add the apple cider/ liquer, use high heat and reduce to apprx half.
- Return Chestnuts to pan, stir to glaze, add salt& pepper.
- Serve hot.
Nutrition Facts : Calories 281.9, Fat 8.2, SaturatedFat 1.2, Sodium 2.4, Carbohydrate 50.1, Protein 1.9
ROASTED CHESTNUTS
Provided by Maggie Ruggiero
Categories Roast Christmas Thanksgiving Vegetarian Quick & Easy Fall Healthy Vegan Chestnut Gourmet
Yield Makes 8 servings
Number Of Ingredients 2
Steps:
- Preheat oven to 425°F with rack in the middle.
- Cut an X in rounded side of each chestnut with a small sharp knife. Roast chestnuts, cut side up, in a shallow baking pan until shells curl away from nutmeats, 20 to 30 minutes.
- Wrap hot chestnuts in a kitchen towel and squeeze gently to further loosen shells. Let stand, wrapped, 5 minutes. Serve immediately.
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BEST ROASTED CHESTNUTS RECIPE - HOW TO ROAST CHESTNUTS …
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- Preheat oven to 425°. Lay chestnut flat side down on a cutting board and use a serrated knife to cut an "x" about 1/3 of the way through the chestnut.
- Place chestnuts on top shelf of oven and baking sheet with water on the bottom shelf, directly below the chestnuts.
14 BEST CHESTNUT RECIPES - THE SPRUCE EATS
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- Oven-Roasted Chestnuts. If you live in or visit many major cities across Europe and the U.S., you will see roasted chestnuts appear at street stalls throughout the late autumn and winter.
- Chestnut Pasta in Butter and Sage Sauce. While traditionally associated with Italian peasants, flour made from chestnuts originally came about as an alternative for those who couldn’t afford wheat flour.
- Vegan Chestnut Soup. This smooth roasted chestnut soup has all the subtle flavors of the tree nut, with added nutrition from carrots and veggie broth, all lightly spiced with cloves and bay leaves.
- Chestnut Stuffing. Whether you make this tasty stuffing as a Thanksgiving side or a comfort food dish for another meal, you’ll love the addition of meaty chestnuts for a different texture and flavor.
- Marrons Glacé. In France, these decadent candied chestnuts sell out quickly, because the flavor is so popular. Create them at home for an indulgent treat that would work great as a party or even wedding flavor.
- Karyoka Truffles. Try karyoka or Turkish truffles made from chocolate-covered chestnut puree sprinkled with chopped pistachios, for a different twist on holiday candy.
- Tuscan Chestnut Cake. This unleavened chestnut dessert tastes like a cross between a slightly sweet cake and a flatbread, and usually appears on fall tables in Tuscany.
- Roast Goose and Chestnut Stuffing. Before turkey took over, goose often starred as the centerpiece at holiday meals. Stuffed with a savory chestnut filling, this rolled goose roast comes out tender and moist thanks to a water bath that keeps it from drying out.
- Sweetened Chestnut Purée. Used in a variety of Italian, French, and Hungarian desserts, sweetened chestnut puree has a nutty, subtle flavor that levels up a range of desserts.
- Roasting Chestnuts on the Grill. Forget about an open fire—roast your chestnuts on the grill for a smoky, toasty flavor. The high, intense heat your grill can deliver will result in a deliciously sweet taste.
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