Chestnut
Taste
Creamy, sweet.
Eat
Shelled nut. High in starch they make a delicious nutty alternative to sweet potato.
Health & Nutrition
Unlike most other nuts, chestnuts are higher in starch as opposed to protein and fat and so provide good amounts of dietary fibre.
They are a good source of vitamin C, B, folate and minerals including potassium, iron, copper, phosphorous, zinc, and manganese.
They contain mono-unsaturated fatty acids and phyto-sterols that support cardiovascular health.
Buying tips
Choose firm, large and shiny fresh chestnuts in their shell. The chestnuts should be creamy white inside when fresh. Larger nuts are easier to peel once roasted.
Storage tips
Store in a fridge in a paper bag or plastic but not sealed and use within days of purchasing as they can easily go mouldy at room temperature. They will keep for up to 2 months.
Cooking tips
Prep:
Boil: Rinse nuts in cold water and score an X shape with a sharp knife. Place in a pot of water with a drizzle of oil and bring to the boil. Simmer for roughly 20 minutes depending on the size of the chestnuts. Drain and peel whilst warm as once they harden it can become more difficult.
Roast/bake: Using a sharp small knife score an X shape on the shell. This will make it easier to remove the shell after cooking and prevents them from exploding. Place on a baking tray and roast in the oven for 15-20 mins at 200 C until the skins have peeled back and the chestnuts are soft inside. Remove from the oven and wrap them in a tea towel for a few minutes. Peel whilst warm to reveal the soft sweet chestnut inside.
Puree: Shell and peel chestnuts and then simmer in a stock or water for 40 mins. Drain and puree in a liquidiser or food processor. Use in soups, sweet dishes, mash, dips, top with roasted seasonal veg and greens.
Use in soups, cakes, brownies, vegan stuffing, salads.
Waste reduction tips
If you have a glut of chestnuts bake and process into a flour.
