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In-Season Pick: Chestnuts

"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


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