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--- recipes:roasted_chestnuts [2023/10/04 20:52] – paul@johnsonville.org
+++ recipes:roasted_chestnuts [2023/10/04 20:53] (current) – paul@johnsonville.org
@@ Line 1: / Line 1: @@
-===== Roasted Chestnuts (Easy-Peel Method) =====
+====== Roasted Chestnuts (Easy-Peel Method) ======
 [[https://drivemehungry.com/roasted-chestnuts|https://drivemehungry.com/roasted-chestnuts]]
@@ Line 5: / Line 5: @@
 This easy guide on how to roast chestnuts will show you the best way to prepare and roast chestnuts. You'll end up with tender, sweet, nutty, and easy-to-peel roasted chestnuts with just a few simple steps! They make an excellent snack for Christmas that your whole family will love!
-==== Instructions ====
+===== Instructions =====
-  *
+  * **Score Chestnuts:**  Place each chestnut flat-side down. Using a chestnut knife or a small paring knife, score either an 'X' shape or a straight line across the rounded part of the chestnut, ensuring you cut through the shell. Flip it over and score a line across the other side.//**Do not skip this step**//  - This prevents the chestnuts from exploding in the oven. //Please be careful and use gloves or a kitchen towel for safe handling. See Note 2.//
+  * **Soak Chestnuts:**  Place the scored chestnuts in a large bowl and fill it with hot water until the chestnuts are submerged. Let them soak for at least 2 hours on the countertop, up to overnight in the fridge. This softens and loosens the inner skin making them easier to peel. The longer they soak the better.
+  * **Par-cook the Chestnuts: **//(Optional but highly recommended for easy peeling)//  Add the chestnuts to a pot of boiling water and parboil for 4 minutes.Alternatively, par-cook the chestnuts in a microwave. First, add them to a heat-safe bowl and add enough water to submerge them. Microwave for 4 to 5 minutes or until you start to see the shell separate ever so slightly. Work in batches if you have a lot of chestnuts.
+  * **Roast Chestnuts:**  Preheat the oven to 425°F. Place the chestnuts in a single layer on a baking sheet, flat-side down. Roast in the oven for 15 to 20 minutes or until the inner nut is soft and tender and the outer shell has peeled back.
+  * **Peel:**  Wrap the roasted chestnuts tightly in a kitchen towel to steam until they're cool enough to handle. While still hot, peel off the hard outer shell and inner skin along the scored region. Serve and enjoy!
+===== Notes =====
-**Score Chestnuts:** Place each chestnut flat-side down. Using a chestnut knife or a small paring knife, score either an 'X' shape or a straight line across the rounded part of the chestnut, ensuring you cut through the shell. Flip it over and score a line across the other side.//**Do not skip this step**//  - This prevents the chestnuts from exploding in the oven. //Please be careful and use gloves or a kitchen towel for safe handling. See Note 2.//
+  - **Chestnuts**  - When choosing chestnuts, look for **firm, heavy**  ones with a smooth, shiny shell that's blemish-free. The shells should be **tight and completely closed**. Avoid the ones that rattle or have any gaps or holes. Give them a squeeze - if they are soft or mushy, they've gone bad.
-  *
+  - **Safe handling**  - To safely score chestnuts, nestle each chestnut in a **damp, folded kitchen towel**  on a flat, hard surface. This prevents them from slipping away and also protects your fingers in case the knife slips. Hold the ends of the chestnut through the kitchen towel and use a **sharp**  pairing knife or chestnut knife to score the chestnut
+  - **Storage**  - Store peeled chestnuts in the fridge in an airtight container for up to 4 days or freeze for up to 2 months.
-**Soak Chestnuts:** Place the scored chestnuts in a large bowl and fill it with hot water until the chestnuts are submerged. Let them soak for at least 2 hours on the countertop, up to overnight in the fridge. This softens and loosens the inner skin making them easier to peel. The longer they soak the better.
+===== Nutrition =====
-  *
-**Par-cook the Chestnuts: **//(Optional but highly recommended for easy peeling)// Add the chestnuts to a pot of boiling water and parboil for 4 minutes.Alternatively, par-cook the chestnuts in a microwave. First, add them to a heat-safe bowl and add enough water to submerge them. Microwave for 4 to 5 minutes or until you start to see the shell separate ever so slightly. Work in batches if you have a lot of chestnuts.
-  *
-**Roast Chestnuts:** Preheat the oven to 425°F. Place the chestnuts in a single layer on a baking sheet, flat-side down. Roast in the oven for 15 to 20 minutes or until the inner nut is soft and tender and the outer shell has peeled back.
-  *
-**Peel:** Wrap the roasted chestnuts tightly in a kitchen towel to steam until they're cool enough to handle. While still hot, peel off the hard outer shell and inner skin along the scored region. Serve and enjoy!
-==== Notes ====
-  - **Chestnuts** - When choosing chestnuts, look for **firm, heavy** ones with a smooth, shiny shell that's blemish-free. The shells should be **tight and completely closed**. Avoid the ones that rattle or have any gaps or holes. Give them a squeeze - if they are soft or mushy, they've gone bad.
-  - **Safe handling** - To safely score chestnuts, nestle each chestnut in a **damp, folded kitchen towel** on a flat, hard surface. This prevents them from slipping away and also protects your fingers in case the knife slips. Hold the ends of the chestnut through the kitchen towel and use a **sharp** pairing knife or chestnut knife to score the chestnut
-  - **Storage** - Store peeled chestnuts in the fridge in an airtight container for up to 4 days or freeze for up to 2 months.
-==== Nutrition ====
 Calories: 178kcal | Carbohydrates: 40g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 2mg | Potassium: 439mg | Vitamin A: 24IU | Vitamin C: 36mg | Calcium: 17mg | Iron: 1mg