Boiled, Grilled, or Roasted Chestnuts
Published by Houghton Mifflin Harcourt
Boil chestnuts only if you are going to use them in another recipe afterward. For eating chestnuts out of hand, roast them in the oven or grill them over hot coals.
Before cooking a chestnut, score the flat side with a sharp knife, making an "x."
To reheat chestnuts in butter or oil:
1. Turn the heat under a skillet to medium. Add enough butter or olive oil--usually a tablespoon or two--to cover the bottom of the skillet. (Alternatively bring a pot of water to a boil.)
2. Add the vegetables to the pan, turn the heat to medium-high, and cook, stirring, until hot, just a couple of minutes (or submerge in the boiling water until hot, a minute or so). Season and serve.
Makes1 pound, 4 to 6 servings
Cooking Methodgrilling, roasting
Total Timeunder 30 minutes
Make Ahead RecipeYes
Recipe Courseside dish
Dietary Considerationside dish
Five Ingredients or LessYes
Taste and Texturenutty
Type of Dishvegetable
- 1 pound chestnuts, flat side cut (see Notes)
1 To boil: Place in a pot with lightly salted water to cover and bring to a boil. Turn off the heat after 3 or 4 minutes. Remove a few chestnuts from the water at a time and use a sharp knife to cut off the outer and inner skins. Use the chestnuts in other recipes, or reheat according to the directions for Precooked Vegetables in Butter or Oil (see Notes).
2 To grill or roast: Start a charcoal or wood fire, or preheat a gas grill, or turn the oven to 450°F. Place the chestnuts directly on the grill, or on a sheet of aluminum foil with holes poked in it, or on a baking sheet. Grill (preferably with the cover down) or roast, turning occasionally, until you can remove the shells easily, about 15 minutes. Eat warm, out of hand.
1998 Mark Bittman