A chestnut may require a little effort to shell, but this seasonal favorite is definitely a nut worth cracking. Prized for its delicate sweetness, the chestnut boasts twice the starch of a potato, making it perfect for puréeing. When roasted, it’s also great for snacking.
HOW TO SELECT AND STORE
Choose fi rm chestnuts, avoiding those that yield when you squeeze them; pliable chestnuts are starting to dry out. Chestnuts just off the tree are best left on a countertop for a few days to convert some of their starches to sugar. Otherwise, refrigerate chestnuts in loosely closed plastic bags with a damp paper towel inside to preserve moisture, advises Ray Young of the Chestnut Growers of America. Chestnuts are over 50 percent water, Young says, so they’ll dehydrate if kept at room temperature. PREP TIPS Using a paring knife, score the chestnut shell’s circumference, or mark its fl at side with an X; this is essential to prevent the chestnut from exploding during roasting or boiling. Roast chestnuts for 15 to 20 minutes at 400°F, or boil them for 2 to 3 minutes to loosen and crack their shells for easier removal. Peel the thin, bitter skin underlying the shell while the nut is still warm.
TRY THIS
Simmer roasted chestnuts in your oatmeal or cream of wheat with maple syrup and a splash of vanilla; top with chopped toasted walnuts. Purée sautéed apples, leeks, garlic, and roasted chestnuts for a velvety-smooth soup; garnish with crème fraîche. Purée a few chestnuts with the chilled cream from the top of a can of coconut milk, and sweeten with honey or agave; pipe the cream into pitted dates for hors d’oeuvre.
