Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
Whether you’re making a chestnut sauce or using chestnuts for a dressing, it’s important to use fresh chestnuts. Ignore those jarred ones and roast your own. It’s not hard to do and the payoff is worth it.
- 1-Pound Fresh Chestnuts (About 40)
- 2 Teaspoons Kosher Salt
- Preheat oven to 375 degrees.
- Line baking sheet with parchment paper. Set aside.
- Score chestnuts on both sides, cutting through length of shells on both sides with the point of a sharp knife. This will make peeling chestnuts much easier
- Arrange half of the chestnuts on prepared baking sheet. Sprinkle with 1-teaspoon kosher salt. Place in oven for 25 minutes. Chestnuts will pop open slightly when slit.
- Remove from oven and while chestnuts are still hot, press on them slightly to open them further. Remove both outer shell and skin under it.
- While peeling first batch of chestnuts, place remaining chestnuts (sprinkled with kosher salt) in the oven and roast as instructed above. It’s much better to do this in two batches, as they are much harder to peel when cool.
- Makes 40 chestnuts.
- "Work With What You Got!”
- © Victoria Hart Glavin Tiny New York Kitchen