Forget the oven! This method roasts chestnuts on the stovetop in a flash, with an easy peeling trick for perfectly cooked nuts every time.
Ingredients:
- 500g Chestnuts
- 1 tsp Butter (optional)
- Salt (optional)
- Water
Method:
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Make the Slash: Using a sharp knife, carefully score an “X” on the flat side of each chestnut. This allows steam to escape and ensures even cooking.
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Heat It Up: Place a pan over medium heat. Add the chestnuts and butter (if using).
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The Secret Weapon: Pour in just enough water to coat the bottom of the pan (about 1/4 inch). This creates steam that helps roast the chestnuts quickly and loosens the shells for easier peeling.
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Shake, Rattle & Roast: Cover the pan and cook for 15-20 minutes, shaking the pan occasionally. You’ll hear the chestnuts rattling around as they cook.
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Test Kitchen Time: After 15 minutes, remove a chestnut from the pan and test for doneness. The shell should crack easily, and the flesh inside should be tender. If not quite done, continue cooking for a few more minutes.
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Peeling Magic: Once cooked, remove the pan from heat and let the chestnuts stand for 5 minutes. The steam will continue to loosen the shells. Now comes the best part! With a kitchen towel, gently rub the chestnuts to remove the shells. The loosened skins should come right off, leaving perfectly peeled nuts behind!
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Season & Enjoy! Sprinkle with a pinch of salt (optional) and enjoy your warm, delicious roasted chestnuts!
Tips:
- For a richer flavor, add a drizzle of olive oil or a knob of butter to the pan along with the water.
- If you don’t have a sharp knife for scoring, use a nutcracker to create a small crack in the shell.
- Be careful when handling hot chestnuts! Use a kitchen towel or oven mitt to avoid burns.
This quick and easy pan method makes roasting chestnuts a breeze. Enjoy the warm, nutty flavor and impress your friends with this clever peeling trick!
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