At Christmas markets, the smell of roasted chestnuts greets us on every corner. The little pieces also taste delicious: so nutty and slightly sweet. We can also have this scent and aroma at home if we roast the noble chestnut ourselves.
How to roast chestnuts properly?
To roast chestnuts, soak them in water for an hour, score the peel crosswise and roast them in a preheated oven at 180 ° C for 20-25 minutes or in a pan over medium heat, turning until the shell cracks and turns dark.
The season of fresh chestnuts
Pre-cooked chestnuts are available in stores all year round. But in terms of taste, these have no comparison to roasted fresh chestnuts. Fresh chestnuts are only available in the cold season. From September onwards, the green, slightly spiky balls fall from the tree and, when they burst open, reveal the brown chestnuts. Retailers will also have them on offer and will be available there until March.
Tip
When collecting chestnuts, do not confuse them with inedible horse chestnuts. The green covering of sweet chestnuts is softer, that of horse chestnuts is much harder and pricklier.
Shop and collect correctly
Chestnut trees are not that common, which is why supermarkets are the main sources of supply for local roasters. But there are not only fresh copies waiting, but also some unusable ones. Look for the following features on every chestnut that goes into the bag
- the fruit is plump
- the skin of the chestnut is shiny
- it shows no damage
- small wormholes are visible
Tip
To be on the safe side, you can put the chestnuts in a bowl of water at home. Bad chestnuts float to the top and can safely go into the trash can.
Interim storage of fresh chestnuts
Fresh chestnuts germinate quickly. Therefore, only buy as much as you can roast in a timely manner. If temporary storage is necessary, it should be done like this:
- cool and dry
- in an airy basket
- alternatively in the fridge
Roasting at home in the oven
- Soak the fresh chestnuts in water for an hour to make them easier to peel after roasting.
- Score each chestnut crosswise on the curved side of the shell using a sharp knife. Don't just cut the peel, but also a little of the fruit underneath.
- Preheat the oven to 180 degrees top and bottom heat.
- Spread the chestnuts flat on a baking tray so that the scored sides are facing up.
- Place the tray in the middle of the oven.
- The roasting process takes about 20 to 25 minutes. At the end of the cooking time, pay attention to the appearance of the chestnuts.
- Take the chestnuts out of the oven when the scratched shell has burst open and the shell has also darkened in color.
- Cover the hot chestnuts with a wet kitchen towel so that the peel opens even more.
- Let the chestnuts cool down just slightly and then remove the peel while they are still warm.
Roast chestnuts in the pan
You can also roast chestnuts in a pan. All preparation steps such as scoring must also be here.
- suitable for smaller quantities
- roast slowly over medium heat
- Turn chestnuts occasionally
Usage
Roasted chestnuts taste great on their own when they are warm, but also when cold. They enrich many winter dishes, can be pureed into a cream soup and go particularly well with game.
Conclusion for quick readers
- Season: September to March
- Freshness characteristics: plump; glittering; without holes and damage
- Tip: Damaged specimens float to the top in the water
- Intermediate storage: cool; dry; airy in a basket or refrigerator
- Roasting: In the oven at 180 degrees Celsius top and bottom heat
- Preparation: Score the curved side crosswise
- Baking tray: distribute chestnuts; incised side up; middle rail
- Roasting time: 20 to 25 minutes; Shell should crack and be darker in color
- Peeling: take out the chestnuts; cover with wet cloth; Peel while still warm
- Pan: for smaller quantities; medium heat; turn occasionally
- Use: Pure as a snack; for winter dishes; to Wild
