Ingredients
- chestnuts, as many nuts as you reckon you can eat but let's say 150g (5oz) per person
Instructions
- Preheat oven to 200°C (fan 180°C/400°F/gas 6).
- Using a very sharp knife (and being very careful not to cut yourself), cut a 2.5cm/1 inch cross into one side of each nut. The intent is to allow steam to escape gently instead of by explosion, which can be very messy.
- [Optional] Place the chestnuts in a large bowl filled with salted, ice cold water and soak for ten minutes before draining them.
- Put in a roasting tin and bake until the skins open and the insides are tender after about 20-30 minutes.
- Hot chestnuts peel easier than cold ones, so it’s best to eat right away. So when you remove them from the heat, immediately cover them with a towel and keep them covered as you remove one at a time to peel. Peel away the skin and the pithy white bit inside to get to the sweet kernel. If you are sharing with people, make everybody peel their own!
- [Optional] Serve with butter!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Fat: 2 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 2 g