November 21, 2016
Only a few week until christmas. Last week we had the first snow of the season and the christmas markets opened. Walking through the streets smelling mulled wine and roasted chestnuts makes me miss my family. Time to post about the chestnuts I hunted down a few weeks ago when I visited my parents.
When you are lucky enough to live close to woods with edible chestnuts it’s always nicest to collect them yourself. Get a good pair of outdoor shoes and a wooden stick to help you open the chestnut balls.
If you buy them make sure the chestnuts have a vibrant brown color with a bit of a sheen. As they get older they become dull and won’t taste so nice.
I couldn’t stop myself from collecting a big basket full of chestnuts. The biggest and nicest we always roast over my parents open fire oven. The rest I like to use for chestnut soup. To make that you need to cook them first. But wow… to peel those suckers is quite some work. Bring some time and good company.
Good thing is once you cooked the chestnuts you can freeze them to use them later.
_ give the chestnuts a quick brush or wash to clean them up
_ cut a shallow but long cross into the skin on one side [you want to break through the skin and the thin paper-like membrane under it but not slice the chestnut itself]
_ bring a big pot of water to a boil
_ put a handful of chestnuts into the water
_ cook for about 15 minutes [longer if you have really large ones]
_ take out of the water and peel immediately [the hotter the easier this will be]
[I prefer to make small batches so I can peel a few while the next ones are cooking]