- As a side dish
Sauté 2 chopped shallots and 2 chopped garlic cloves in 1 tbsp. olive oil. Add 2 cups peeled chestnuts, 2 cups brussels sprouts, and 1 cup chicken broth; simmer until broth has evaporated, 12 to 15 minutes. Season with salt and pepper. Serves 4.
- As a soup
Sauté ½ cup each chopped onion and celery in olive oil. Stir in 2 cups peeled chestnuts, 3 cups vegetable broth, 4 sprigs of thyme tied together, and salt and pepper to taste. Simmer until chestnuts fall apart, about 30 minutes. Remove herbs. Serves 6.
- As a spread
Combine 3 cups peeled chestnuts, ½ cup sugar, and ¼ tsp. sea salt in a pan with ¼ cup water. Cook 30 minutes over medium-low heat, stirring often. Mix in ¼ cup rum. Transfer to small jars; refrigerate for up to a month. Serve on bread or over waffles. Makes 4 cups.
In 10 Roasted Chestnuts: 206 Calories, 2 G Fat, 22 MG Vitamin C, 497 MG Potassium