© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
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© 2022 | http://angiesrecipes.blogspot.com
Select chestnuts that are heavy for their size with tight, shiny shells. Dull and very light chestnuts may be older and already somewhat dried out. Holes in the shell indicate a worm infestation. If you are not sure, you can put the chestnuts in warm water. If the nuts are fresh, they will sink to the bottom.
The chestnuts develop their nutty-sweet aroma when roasted. Enjoy them plain or with some salt and butter. The chestnut puree is delicious either warm or cold. You can spread it on bread or serve it as a hearty dip with vegetable sticks as a snack or starter! The shell is best removed when the chestnuts are still hot. Make sure that the brown, furry skin is also removed.
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- Place the chestnuts in cold water for 15 minutes (this makes them easier to peel later), then drain in a sieve. Score the chestnuts crosswise on the curved side with a sharp knife, making sure the cut are through the shell. Spread them out on a baking tray.
- Preheat the oven to 200C/400F. Place an ovenproof dish filled with water on the bottom of the oven so that the chestnuts do not dry out too much in the oven.
- Roast the chestnuts in the middle of hot oven for 25-30 minutes. When the shell curves slightly and opens, the chestnuts are ready.
- Remove the chestnuts from the oven, leave to cool slightly and remove from the shells (makes approx. 600 g cooked chestnuts). Use 300 grams to make the puree and enjoy the remaining half as a snack or use them in other recipes.
- Finely chop the peeled chestnuts and place in a high mixing bowl. Puree finely together with the vegetable broth. Add the coconut cream and puree everything to a creamy paste. If it's too thick, add more broth until it reaches your desired consistency. Season to taste with salt and freshly milled spices.
© 2022 | http://angiesrecipes.blogspot.com
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© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
Chestnuts are so delicious and so much a part of this fall season. We have a row of chestnut trees a few blocks from my home in Pennsylvania where locals come out and collect them. Your photos are beautiful . It's Judee from Gluten Free A-Z blog
ReplyDeleteI LOVE chestnut season. There's nothing like the scent of roasted chestnuts. And their flavor is equally as wonderful. :-) ~Valentina
ReplyDeleteI love roasted chestnuts, I have a company I can buy them this time of year too. good memories as my grandpa had chestnuts trees on his farm
ReplyDeleteI never knew that we could put them in water. I had fresh chestnuts one time and I LOOOVED them. Thank you for the tip about to test their freshness. Cheers, Ivy.
ReplyDeleteRoasted chestnut purée is something new to me, I have never used chestnuts. Thanks for sharing the tips on selection of chestnuts, Angie :)
ReplyDeleteInteresting.
ReplyDeleteEs tiempo de castañas y hay que disfrutarlas en todo su sabor. Como dip no las he preparado, sí como crema de primer plato o en guarnición. Me quedo tu receta para probarla también.
ReplyDeleteUn beso.
I adore chestnuts. I love it roasted them, and the idea of making a puree with chestnuts sounds very well
ReplyDeleteAngie! I'll make you laugh!
ReplyDeleteI once wanted random chestnuts and they burned! I'm terrible at this. But I don't doubt how tasty this proposal must be. I'll pass it on to a friend who is more ductile than I am in the kitchen.
Thank you.
Always with a fraternal embrace.
The whole process of roasting them always seemed to complex for me to try it, it scares me quite a bit. What a cute little red pot!
ReplyDeleteIt looks a lot of work involved. The result looks pleasing though
ReplyDeleteI love roasted chestnuts. Now I am going to buy some to roast to be eaten as snacks.
ReplyDelete...this reminds me of the song, "chestnut roasting on an open fire!"
ReplyDeletechestnut is lovely food for me....
ReplyDeleteyour recipe makes me want to try it... thank you for sharing
That looks like a wonderful treat!
ReplyDeleteI've never had chestnuts except within some turkey stuffings. This puree looks great.
ReplyDeleteRoasted chestnuts are so delicious! Loving the idea of the puree too.
ReplyDeleteHow wonderful! I’ve never had a chance to play with my own chestnuts! And that’s sad because I love chestnut purée and cream…
ReplyDeleteQuanto mi piacciono le castagne!!!!
ReplyDeleteI never had chestnuts but this looks good.
ReplyDeleteI never had chestnuts but this looks good.
ReplyDeleteYummy!
ReplyDeleteI love roasted chestnuts
ReplyDeleteOne of my favorite fruit, I would enjoy this chestnut cream!
ReplyDeleteThis lovely dish brings back memories, of buying hot freshly roasted chestnuts from a man with a cart in the town I grew up in. Always sold nearer the holiday season and something we kids looked forward to the closer it came. Thank you Angie :)
ReplyDeleteHave a wonderful day
ReplyDeleteWho could resist roasted chestnuts!! I like them. Saw they are on sale now. Maybe get some and roast at home.
ReplyDeleteGracias por la receta, se ve muy rica. Te mando un beso.
ReplyDeleteGracias por la receta te mando un beso. https://enamoradadelasletras.blogspot.com/
ReplyDeleteYummy savoury version!
ReplyDeleteAnother food I've never had...only seen in Christmas movies 😂 Sounds so good!
ReplyDeleteAngie, I haven't had roasted chestnuts since the mid-1950s and I've never had chestnut puree. Thanks for the memories! Take Care, Big Daddy Dave
ReplyDeleteThis looks delicious - the perfect seasonal recipe
ReplyDeleteJulia x
https://www.thevelvetrunway.com/
It must be delicious and they are all ingredients that I can use, there are many that I can't! I take the tips. Greetings, Raquel
ReplyDeleteThanks for the tips/tricks about chestnuts. Love chestnuts. Tried roasting them before, long time ago and it was a messy experience. The chestnuts kinda "expoded' in the oven :O I tried store-bought vacuum-packed cooked chestnuts before but fresh ones like how you prepared yours still the best!
ReplyDeleteHello Angie,
ReplyDeleteWhat a yummy treat, the chestnut puree recipe sounds delicious! Thanks for sharing. Have a great weekend.
Chestnut season has arrived and I will be deprived once again of experiencing this wonderful nut. We really have no availability on this part of the U.S.. This would taste so good!
ReplyDeleteI remember having chestnut purée for special desserts as a kid, it's very popular in Hungarian cuisine. My dear Mom used to get it in a can, I've never thought to make it myself. Great tips on how to choose the best chestnuts.
ReplyDeleteEva https://kitcheninspirations.wordpress.com/
I love roasted chestnuts....I remember making them in an open fire with my grandpa....love it!.........Abrazotes, Marcela
ReplyDeleteI love chestnuts, but I’m too lazy when I think of preparing them. I can admire your freshly made chestnut purée from the screen :)~~~
ReplyDeleteYou are amazing Angie. I roasted and peeled chestnuts to make something years ago and swore I'd never do it again. It was so time consuming. But wow, I bet your puree is good.
ReplyDeleteChoclette x
Feeling the Christmas vibes over here with this recipe. Certainly a flavour that I grew up with, during this season back in the Philippines chestnuts roasters are everywhere
ReplyDelete