how do I fix chestnuts?

Answer 1

Preheat oven to 425 degrees Fahrenheit.

Place a chestnut on a "deep" dish towel that is lying flat on a cutting board or countertop. This will allow the chestnut to "sink" into the dish towel and keeps it from rolling while you make the cuts in the next step.

Use a sharp knife to cut an X into one side of the chestnut to allow the steam caused by roasting to escape, otherwise, the chestnut will explode.

Place each chestnut with the cuts facing up onto the cookie sheet.

Roast 20 to 30 minutes or until chestnuts are tender, easy to peel, golden brown in color, and the shells are beginning to open.

Peel nuts when they are cool enough to handle, and serve with salt if desired.

Answer 2

ROASTED CHESTNUTS

Place the pierced nuts on a cookie sheet or a shallow pan and roast in a 425 degree oven for 15 to 20 minutes. Our ancestors did this on a pan over an open fire but, until they learned to prick the skins, it was a pretty hazardous pastime, even if they did lay bets on whose might pop first.
BOILED CHESTNUTS: Pierce chestnuts, cover with water and boil until soft in center.

Answer 3

"Chestnut Soup" - 12 servings

1 lb. chestnuts
3 1/2 cups chicken broth
2 tbsp. butter or margarine
1 carrot; diced
1 rib celery; sliced
1 small onion; finely chopped
2 cups heavy cream
Dash white pepper

1) With sharp knife, cut an X through shell of each chestnut. In 4-quart saucepan, place chestnuts; add water to cover. Over medium-high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes. Drain; cool. Peel and discard all skin from chestnuts.
2) Return chestnuts to pan; add broth. Over medium-high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until chestnuts are soft.
3) Meanwhile, in 10" skillet over medium heat, in hot butter, cook carrot, celery and onion until tender; set aside.
4) In covered blender container at low speed, blend 1/3 of the chestnuts and 1/3 of the broth with vegetables until very smooth. Return to saucepan. Repeat with remaining chestnuts and broth. Stir in cream and pepper; heat just to boiling, stirring constantly. Yields 7 cups.

Answer 4

I used to boil them with a bit of salt.

Another way is to bake them in oven with coarse salt, it helps to cook chestnuts evenly. Layer baking pan with salt, add chestnuts then and add more salt to fill up the gaps.

Answer 5

I like them microwaved. Be sure they are fresh,and as most are imported from Italy - go to an ethnic market. Just place them on a microwavable dish after making a small cut to let out the steam. I think they taste sweeter after they have cooled .

Answer 6

If you dont want to take the time and roat them yo ucan always cut the tip of them off and boil them for 15-20 min and then enjoy. this is how i fix them.

Answer 7

over open fire........use a grill basket or popcorn roaster, shake back and forth over fire, don;t get to close to the coals or they will char. they are done when the skins have been blackened by the heat. can also cook on stove check my source.....!

Answer 8

Roast them on an open fire

Answer 9

roast over an open fire

Answer 10

roast them