Roasted Chestnuts
35 min
total
4
people
432
calories per serving
Ingredients
4 people
- 800 gChestnut (whole)
- 30 gSalted butter (in small pieces)
- 1 pinchGray sea salt (for serving)
Method
The shells burst under the heat, revealing a tender and mealy flesh. The smell of toasted wood fills the kitchen as salted butter melts over the hot fruits.
- 1
Use a sharp paring knife. Score the rounded part of each chestnut by making a deep cross. The blade must go through the hard brown skin to reach the flesh.
- 2
Preheat oven to 220°C. Spread the chestnuts on a tray. Bake until the points of the scores pull back and the skin starts to char in places.
- 3
Remove chestnuts and wrap them immediately in a thick towel for 5 minutes. The steam will soften the thin inner skin, making it peel off effortlessly.
Frequently asked questions
How do you get this dish right?
- If the chestnuts are very dry, soak them in water for 30 minutes before scoring.
- The towel step is crucial: without steam, the thin skin sticks to the flesh and is a nightmare to peel.
How long does this dish keep?
Eat immediately. Once cold, they harden. You can freeze them once peeled.
3.8
22 reviews
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