To roast chestnuts, cut an X on the flat side.  Chestnut soup, a don’t-miss seasonal treat.  Brussels sprouts with roasted chestnuts from MyRecipes.com).
While canned chestnuts, and more recently, ready-to-eat vacuum-bagged chestnuts, can be found year-round, fresh chestnuts season lasts for only about two months.
Now is the time to enjoy their beguiling flavor and nutrients to the fullest extent.
They don’t have to be roasting on an open fire, per our favorite crooner, Nat King Cole. Roast chestnuts (lacking an open fire, we use the oven—here’s how) are a treat, but so are the luscious preparations that follow.
Long before they found their way onto holiday menus, chestnuts, which are tree nuts, were a dietary staple in the mountainous regions surrounding the Mediterranean Sea. Because grains could not grow in those areas, chestnuts were a valuable source of nutrition.
In fact, chestnuts are nutritionally more like a grain than a nut. They are low in protein and fat, but high in starch and fiber. Naturally gluten free, they are the only nut that contains vitamin C.
Add diced, halved or whole chestnuts to:
RECIPE: BRUSSELS SPROUTS WITH ROASTED CHESTNUTS
This recipe is from Mary R. Wendt, MD, author of Waist Away: How to Joyfully Lose Weight and Supercharge Your Life. She is an expert on making the transition to plant-based nutrition.
Ingredients For 4 Servings
1. PREHEAT the oven to 425°F. Use a paring knife to score an “X” onto the flat side of each chestnut.
2. ARRANGE the chestnuts in a single layer in a large baking pan, with the X facing up. Bake for 20-30 minutes until the “X” flaps on the shell begin to curl away from the nut. Do not overcook!
3. REMOVE from the heat and partially cool until it’s comfortable to peel away and discard the shells. Chestnuts are easiest to peel when they are warm.
4. WARM the olive oil in a large skillet over medium heat. Add the Brussels sprouts and garlic. Sauté for 5-10 minutes, covered, stirring occasionally until lightly browned.
5. ADD the chestnuts to the skillet and cook covered for an additional 10 minutes, stirring occasionally until the Brussels sprouts are very brown. Stir in the salt and pepper and sauté an additional 2-3 minutes.
6. GARNISH as desired and serve.
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