Roasted Chestnuts

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.

• Prep time: 10 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 433
• Protein: 4 g
• Carbs: 74 g
• Fat: 10 g

Ingredients

• 800 g Chestnut ( whole )
• 30 g Salted butter optional ( in small pieces )
• 1 pinch Gray sea salt ( for serving )

Instructions

1. Scoring the shells

   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. Roasting

   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. Resting and peeling

   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.

Chef's tips

• 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.

Storage

Eat immediately. Once cold, they harden. You can freeze them once peeled.