"Enjoy chestnuts with just
a sprinkle of salt," suggests Ethan McKee, head chef at the Rock Creek
restaurant in Washington, D.C. Or try one of his holiday-inspired ideas:
- 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