Autumn has a lot to offer in the way of culinary delights: Now we can finally enjoy roasted chestnuts again! Here you can find out how to prepare chestnuts.
Chestnuts: Preparation and interesting facts
There are several ways to prepare chestnuts, the most common and most aromatic being roasting in the oven. Important: Chestnuts have a pointed side. This tip is carved crosswise before preparation
Prepare chestnuts in the oven
The chestnuts are placed on a baking tray with the incised side facing upwards and roasted in a preheated oven (electric stove: 200 °C/circulating air 175 °C) for about 15 to 20 minutes. It is best to place an additional fireproof bowl with water in the oven so that the chestnuts do not become so dry.
The edible chestnuts are ready to be served as soon as the shell is in place.
The chestnuts must be peeled before consumption. To do this, not only the skin is removed, but also the furry seed coat underneath. This is best done while the chestnuts are still hot.
Tip: The peeling of the chestnuts is made easier if the fruits are stored in cold water for one hour before carving.
Preparing chestnuts in the pan
If you don't want to fire up the oven for a smaller quantity of chestnuts, you can also roast them in a cast-iron pan. You can find information about this in our article Roasting Chestnuts.
Boil chestnuts in salted water
Alternatively, you can cook chestnuts in salted water for about ten to fifteen minutes. They are then poured off and peeled. However, the typical delicious roasted aroma is missing here. This preparation method is therefore only recommended for soups or purees.
Prepare chestnuts: Shopping tips and product information
The skin of the chestnuts should be smooth. If it is also shiny, it is a sign of fresh produce. Shriveled fruits are an indication of long storage.
Chestnuts should be processed fresh and quickly, otherwise, they will germinate. In the vegetable compartment of the refrigerator, however, they keep for about one to two weeks. Only permanent chestnuts make a difference
It is also important that the skin of the chestnuts has no holes. This would be an indication of worm infestation.
If you want to differentiate between good and bad chestnuts, you can use a water bowl to help you. If the chestnuts sink down, they are good. All chestnuts swimming on top should be thrown away.
Difference between a horse chestnut and sweet chestnut
Horse chestnuts do not belong to the genus sweet chestnuts. Even if the name and the fruits appear similar, the genera belong to different families.
The fruits of the horse chestnut are not edible and even slightly poisonous. The capsule of the horse chestnut is firm, green, and has few thorns. The fruits of the sweet chestnut are called sweet chestnuts. There are two to three sweet chestnuts in a brown-yellow capsule, which is characterized by many long spines.
The real chestnuts belong to the edible chestnuts. These are the fruits of the cultivated species with reddish-brown, shiny skin, and an egg or heart shape.
Preparing chestnuts - autumn fruit for connoisseurs
Edible chestnuts grow as fruits on sweet chestnuts. In southern Germany and Switzerland, they are also known as chestnuts. The yellow-white flesh lies under a woody skin, which must be removed before eating.
Roasted chestnuts taste nutty and slightly sweet, which is delicious in both hearty and sweet dishes. The sweet note is created by heating, as the starch of the chestnuts is converted into sugar. Chestnuts are harvested from the end of September until December. When the fruits are ripe, the fruit shell bursts open and the chestnuts fall from the tree. During the rest of the year, chestnuts are also available in tins, vacuum-packed, or in jars.