Incredible, Edible Chestnuts

June 14, 2009

How many of us have actually participated in that well-sung Christmas tradition of  “chestnuts roasting on an open fire”?  I always loved the idea but we never actually did that in our family.  Yet now that I’ve learned about the incredible virtues of these nuts, I am darn near tempted to do so this winter!  Turns out, that chestnuts are a delicious health food which are rich in nutrition only matched by a handful of other foods.  And who knew?  Unlike most other nuts, chestnuts have a high water content and very little oil, which makes them virtually fat free. High in complex carbohydrates, and with very high quality protein comparable to eggs, chestnuts are gluten free, cholesterol free, and are very low in fat.  This part may be most interesting: they have as much Vitamin C as an equal weight of lemons!  Chestnuts (per serving) contain 149 calories, 1.6 grams of fat and 30 mg of vitamin C.

So how do you prepare chestnuts if not roasting them on an open fire?  Like popcorn, fresh chestnuts have a closed shell with moisture trapped inside and when you roast them, the moisture can pop the nut open, so always slit the shell to allow the steam pressure to escape (lest you seek a small explosion in your home!)  Here’s how to prepare them:

Oven Roasted Chestnuts

1. Preheat the oven to 375 degrees Fahrenheit.

2. Make a slit through both the smooth outer shell with a sharp knife and the

textured inner skin to allow steam pressure to escape as the nut heats up.

3. Place the nuts in a shallow pan and roast for approximately 15-25 minutes. Turn them  over after 5-10 minutes for a more evenly roasted chestnut.

5. Take out of the oven and let cool slightly before peeling both shell and skin (they

will peel more easily when they are still warm).

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