18 Chestnut Recipes For Wintertime Feasting (2024)

FAQs

How long do chestnuts last in the fridge? ›

Stored in good conditions in your refrigerator, chestnuts should keep for a month or two. Chestnuts can be frozen once they are peeled. Thawed chestnut kernels are great for recipes requiring purees and confections, and OK for soups, stews etc.

The soaking period allows the shells to fill up with water. The water in turn produces a steaming effect when the chestnuts roast, forcing the shells to burst away from the nut. Many recipes and tips I've encountered throughout my cooking life call for a brief soak, 30 minutes or so.

Oven-roasting chestnuts is the best way to bring out the fullest flavour (if you want to eat them straight away or chop them into your stuffing mix). Boiling them will give a smooth texture for cooking in soups or purées.

Raw chestnuts are safe to eat for most people. However, they do contain tannic acid, which means they could cause stomach irritation, nausea, or liver damage if you have liver disease or experience a lot of kidney problems.

Chestnuts are a good source of many vitamins and minerals, such as copper, manganese, vitamin B6, vitamin C, thiamine, folate, riboflavin, and potassium. They are also a good source of fiber, with 15% of your daily needs in 10 roasted chestnuts.

It's important to cut the chestnuts before boiling, this allows the water to penetrate the shell, and soften the chestnuts. If you see that the shell is difficult to remove, continue to boil for a few more minutes.

You can buy canned water chestnuts at most grocery stores. When sold this way, the corms are peeled and may be left whole or sliced. Canned water chestnuts pose little food safety risk; however, it is safer to rinse and drain them before use.

When cooked, the shells will burst open, and the chestnut will be golden brown. Roast until the shells begin to peel back where you cut into them. “Keep a careful watch to ensure they are not overcooked or undercooked,” Patton says. “Either will result in hard chestnuts and the inner skin will be difficult to remove.”

You don't necessarily need to soak them before roasting them, but it can go a long way in helping you to remove the shells after they're done cooking.

If you over-cook OR under-cook them, they will get hard and the inner skin will be very difficult to remove. Now comes the hard part: peeling them! You need to peel them while they are still warm. Let them cool just enough so that you can touch them, then start peeling.

How do you know when boiled chestnuts are done? ›

Place chestnuts into the boiling water and cook for approximately 15-20 minutes, or until the scored section opens up revealing the fuzzy skin on the inside. Check for doneness: Carefully remove one chestnut and peel to check if the yellow flesh is fully cooked. If the pulp is soft and creamy, it is cooked.

If you prefer to save chestnuts that you've already cooked so that they're ready-to-eat, then first boil or roast them as usual. Then let them cool and freeze them in plastic bags. (If you've roasted them, go ahead and remove the skin.) These can last up to 6 months.

Chestnuts are perishable but can usually be stored easily for several months in your home refrigerator. We keep chestnuts refrigerated at about approximately 30 degrees Fahrenheit (they freeze at 25-26F) in our walk-in cooler as this reduces the risk of mold developing.

Their outer shell protects them from drying and you can store them for a week or two without any problem. To store your chestnuts for a longer period, you can freeze them.

First, check the bottom of the shell. If you see any trace of green mold, toss that one back. It's not just exterior- that nut is definitely moldy.