Wednesday, December 26, 2012

279. Roasted Rosemary Chestnuts

We can't let December pass without hearty roasted chestnuts can we?!
Without roasted chestnuts, it would be like winter never came.
My favorite method included a single ingredient: chestnuts. I would score them with an X, and dry-fry them covered in a pot over the stove.

But this year I came across a different and buttery version from Bon Appetit, and decided to give it a go.
I was good, very good even. Worth giving it a go.
But I still prefer my old method.


1 kg fresh unshelled chestnuts
2-3 sprigs rosemary
1/4 cup  butter, melted
2 tsp (or more) salt
Pinch of freshly grated nutmeg
Freshly ground black pepper


Preheat oven to 425°F.
Place a large sheet of foil on a rimmed baking sheet.

Place chestnuts, flat side down, on a work surface.
Using a utility knife or a sharp paring knife, carefully cut through the shell on the rounded side of each chestnut to score an X.
Soak in a bowl of hot water for 1 minute (this helps them steam while roasting).
Drain chestnuts and pat dry; place in a medium bowl.
Add rosemary, butter, 2 teaspoons salt, and nutmeg.
Season with pepper and toss to thoroughly coat.

Arrange chestnuts in a single layer in center of foil (a few might overlap) and gather up edges of foil around chestnuts, leaving a large opening on top.
Roast until the peel begins to curl up and chestnuts are cooked through, 30-45 minutes, depending on size and age of nuts.
Transfer chestnuts to a platter, using a spatula to scrape in any butter and spices with them, and toss to coat. Season with more salt, if desired.
Serve hot or warm.

 صحة و عافية

No comments: