Pan-Roasted Chestnuts Recipe
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One of the first signs of winter, aside from holiday lights, is roasted chestnuts sold on city streets. Slowly roasted, the chestnut, which is more like a starch than a nut, makes the perfect sweet and savory snack. Plus it’s healthy: low in fat and calories; full of fiber, calcium, and vitamin C.
Since chestnuts are highly perishable, they need to be eaten soon after purchasing them, and they should be stored in a breathable bag in the refrigerator.
Chestnuts can be tough to peel, and while freshness plays a part in this, so does the cooking method. This pan-roasted technique steams the chestnuts first to open the shells and separate the skin from the flesh. Then the steamed chestnuts are slowly roasted in the same pan. The process is easy, and the results delicious. For an alternative chestnut roasting method, check out our oven-roasted chestnut recipe.
This recipe was featured as part of our Winter Ingredients photo gallery.
- 1 pound whole chestnuts (about 3 cups)
- 1 cup water, plus more as needed
- Using a sharp knife, cut an “X” about 1 inch long in the shell of each chestnut (the flat side is easiest). Place the chestnuts in a large straight-sided skillet with a tightfitting lid so that they sit in an even layer with wiggle room. Add the water, place the pan over high heat, and bring to a boil. 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.)
- 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. Peel when cool enough to handle.
Slit chestnuts, place them in a baking pan or pan with holes. Cook them above the stove on medium heat turning often. Should take about 30 to 40 minutes. Remove, place them in a dish, cover them with cloth to create a steam-like environment for 5 minutes. Ready to eat.
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don't forget if you roast Chesnuts on a fire or over any flame they get black on the outside which will transfer to your hands so have a "baby wipe"which is damp at the ready.
Kind regards margojacko
Hi ,first posting from me.
while in France I bought a "frying pan"it has 38 quarter inches holes on the flat bottom of the pan.
My husband has tried all sorts of different ways to cook chestnuts this seems to be the best.
Put the chestnuts straight into the pan without cutting.Cook over a highish gas flame for about 10 minuets.Keep tossing them the flames get through the holes & eventually split the shells.You may be able to buy one of these pans on Ebay.I think you can also buy them in Spain.Mine cost 4.99 Euro's last year.
kind regards Margojacko (uk)
ps ,
if anybody would like a fab Yorkshire pudding recipe I have one that never fails.
PogoPatti, Simply serve them roasted in their shells. Provide an extra bowl for emptied shells. Open them using your hands, and enjoy!
I am going to buy some and try them. How do you serve and how do you eat?
I HAVE NOTICED THAT THE CHESTNUTS YOU BUY IN CHINA TOWN ARE LESS EXPENSIVE BUT SPOIL FASTER. IS THIS MY IMAGINATION?
YOUR RECIPE BROUGHT BACK WONDERFUL MEMORIES OF FLORENCE, ITALY WHERE YOU CAN BUY THE CHESTNUTS FROM STREET VENDORS. THE CHESTNUTS ARE USUALLY WRAPPED IN NEWSPAPERS AFTER THEY HAVE BEEN ROASTED IN A PAN WITH A DOG USUALLY ASLEEP UNDER THE HEAT TO KEEP WARM.YOUNG AT 85