As delicious as fresh chestnuts are, there’s no denying that preparing them can be a real pain in the neck. The shell comes off with no problem; it’s thin and pliable. It’s the skin underneath that’s the hassle, because it sticks to the nut like glue. The trick is to peel while the chestnuts are still warm.
Here are two preparations.
To roast chestnuts, cut an “X” through the shell of each on the rounded side, making sure to go completely through the tough outer shell, scoring the papery inner skin. (Chestnuts can explode while roasting if the shell is not cut first.)
Roast on a baking sheet at 400 degrees, until nuts are fragrant and the outer shell begins to blacken and peel back, about 30 minutes. Gather nuts into a dish towel and crush gently with your hands against the counter. This cracks the shells and skins, making them much easier to peel off. Then peel and enjoy, as is.
Chestnuts are delicious in prepared dishes, as well. And really, though peeling them will try your patience, it’s not hard.
Start by carving that “X” in the round side of the shell. Then plunge the chestnuts, approximately half a pound at a time, into a large pot of rapidly boiling water. Cook them until the outer shell begins to soften and become flexible, 3 to 4 minutes.
Transfer the boiled chestnuts to a work bowl and cover them with a damp kitchen towel. Let the chestnuts steam until they are barely cool enough to handle, about 2 to 3 minutes. Don’t wait too long; the cooler they get, the harder they are to peel.
Use your fingers to break away the outer shell and use your fingers and a paring knife to peel the papery inner skin.
One pound of chestnuts in their shell, about 20 whole nuts, will make about 2 cups of coarsely chopped nuts.
Photo credit: Kirk McKoy, Tribune Newspapers
