Boasted Chestnuts
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
Boil the chestnuts for 5 to 7 minutes and then dry them.
Cut a small slit in the rind of each chestnut.
Roast and serve
Roast the chestnuts in a coffee roaster or in a Dutch oven at 400°F (200°C) for 10 to 15 minutes.
Serve the chestnuts very hot in a napkin with coarse sea salt on the side.
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
- Provide the starchy, sweet flesh that becomes soft and mealy when heated.
The step that matters
Cut a small slit in the rind of each chestnut. The slit lets steam escape as the chestnut heats. Without it, steam builds up inside the shell and can make the chestnut burst during roasting.
“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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