How to cook roasted chestnuts at home: a step-by-step recipe, tips for choosing and cleaning

The aroma of roasted chestnuts is a real symbol of autumn and cozy evenings. Today, these fruits can be found not only on the streets of Paris or Rome, but also in Russian markets. Moreover, you can prepare a nutty treat yourself if you know several culinary secrets that turn chestnuts into a juicy delicacy. Detailed tips on choosing, cleaning and cooking edible chestnuts can be found in the Izvestia article.

How to choose chestnuts for frying

Only edible European chestnuts, which are sold in vegetable departments or markets, are suitable for cooking. Do not confuse them with horse chestnuts, which are found in parks: such fruits are poisonous and unsuitable for food.

Chestnuts should be firm, smooth, and heavy for their size, without dents, spots, or cracks. A glossy brown skin without mold is a sign of freshness. The best season for buying chestnuts is mid—autumn to early winter, when the fruits have only recently been harvested. If possible, smell the chestnuts — they should not smell damp or fermented.

How to clean chestnuts properly

Before cooking, wash the chestnuts in running water and dry them with a napkin. The most important step is to cut the peel crosswise on the convex side of each fruit: this is necessary to facilitate cleaning after frying and prevent the chestnut from bursting in the pan. Use a sharp knife and slice carefully so as not to damage the inner flesh.

To make the peel come off even easier, soak the chestnuts in warm water for about 10-15 minutes. After roasting, peel the fruits hot — then the brown skin and inner membrane are removed much easier. If the chestnuts are cold, return them to the preheated oven for a couple of minutes or wrap them in a cloth to steam.

Step-by-step recipe for frying chestnuts in a frying pan

Ingredients:

Chestnuts — 500 g

Salt — to taste

Butter or vegetable oil — optional

Cooking method:

1. Soak the prepared chestnuts in warm water for 10 minutes.

2. Make a deep cross-shaped incision on the convex side of each fruit.

3. Heat a frying pan with a thick bottom, you can add a little oil for a brighter taste.

4. Lay out the chestnuts in one layer, cover with a lid. Fry for 15-20 minutes over medium heat, shaking the pan from time to time or stirring the chestnuts so that they are browned evenly.

5. Periodically sprinkle the fruits with a small amount of water to create a steam treatment effect. Then the peel will open more easily.

6. Let the finished chestnuts cool for a few minutes, then peel while they are hot. If necessary, additionally warm up or steam for easy cleaning. Season with salt, your favorite spices or a little butter.

7. Serve immediately while the chestnuts are still warm and fragrant.

How to improve the taste of roasted chestnuts

Roasted chestnuts go well with herbs: try adding some fresh rosemary or thyme. After peeling, chestnuts can be cut and added to salad, cream soup or porridge - unusual textural accents will be obtained.

If there are peeled chestnuts left after dinner, they can be frozen: it is enough to heat them in a frying pan before use.

At home, roasted chestnuts turn into an original and cozy autumn dessert or snack. Proper preparation, knowledge of the nuances of selection and cleaning will give you a new gastronomic experience.