Chestnuts, Roasted, for Dessert
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare and boil
Cut a small piece off the outer shell of each chestnut to prevent bursting.
Boil the chestnuts for about 10 minutes.
Roast and serve
Do not let them cool; place them in a tin in the oven at 400°F (200°C) until soft, about 10 minutes.
Fold the chestnuts in a napkin and serve hot with coarse sea salt.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Chestnuts
- Starchy base that becomes soft and mealy when boiled and roasted.
The step that matters
Roast the chestnuts while still hot. Starch in chestnuts softens with heat and firms again as it cools. Putting them in the oven straight after boiling keeps the flesh soft and easy to eat.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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