She Strengthens

Winter’s Sweet Treat: Pan-Roasted Chestnuts

As the holiday season approaches, the aroma of roasted chestnuts wafts through city streets, signaling the start of winter. But what makes these starch-like nuts so special?

Nutritional Powerhouse

Chestnuts are a healthy snack option, low in fat and calories, and rich in fiber, calcium, and vitamin C. They’re the perfect winter treat to indulge in, guilt-free.

The Challenge of Freshness

However, chestnuts are highly perishable, requiring careful storage in a breathable bag in the refrigerator to maintain their freshness. Freshness also plays a crucial role in how easily they can be peeled.

The Secret to Easy Peeling

Our pan-roasted technique is a game-changer when it comes to peeling chestnuts. By steaming them first, we open the shells and separate the skin from the flesh, making the peeling process a breeze. Then, we slow-roast the chestnuts in the same pan, resulting in a deliciously tender and caramelized snack.

Alternative Roasting Methods

If you’re looking for a different approach, be sure to check out our oven-roasted chestnut recipe, featured in our Winter Ingredients photo gallery.

Pan-Roasted Chestnut Recipe

Yield: About 2 1/4 cups shelled, peeled chestnuts
Difficulty: Easy
Total: 40 mins, plus peeling time

Ingredients

• 1 pound whole chestnuts (about 3 cups)
• 1 cup water, plus more as needed

Instructions

1. Cut an “X” about 1 inch long in the shell of each chestnut (the flat side is easiest).
2. Place the chestnuts in a large straight-sided skillet with a tightfitting lid, ensuring they sit in an even layer with wiggle room.
3. Add the water, place the pan over high heat, and bring to a boil.
4. Boil, shaking the pan often, until the water has evaporated, about 5 minutes. (If the shells do not open, add a little more water and continue to steam until they do.)
5. Once the shells open, reduce the heat to low and cook the chestnuts, covered, in the dry pan, shaking the pan occasionally so they don’t burn, until the shells are toasted and the meat is tender, about 20 minutes more.
6. Peel when cool enough to handle.

Get ready to indulge in the sweet and savory flavors of pan-roasted chestnuts this winter!