How To Blanch And Shell Chestnuts Recipes

HOW TO BLANCH AND SHELL CHESTNUTS

Steps:

• Preheat oven to 450°F.
• Place chestnuts in cold water; discard those that float.
• Dry and slit each shell 1/2 to 3/4 inch on each side.
• Place in a saucepan, add oil and shake pan over heat for five minutes.
• Roast in oven for another five minutes.
• When cool enough to handle, remove shells and brown skin underneath with a sharp paring knife.

BLANCHED BRUSSELS SPROUTS WITH CHESTNUTS

Steps:

• Use a paring knife to cut an X in the flat side of each chestnut shell. Toss into a pot of boiling water and cook for 10 minutes. Peel away the outer shell and brown skin. Return the peeled chestnuts to the pot of water and boil until tender, about 25 minutes.
• Blanch the Brussels sprouts in boiling salted water for about 8 minutes or until they are just tender. Take care not to over cook. Drain the Brussels sprouts well and cut in half lengthwise. Melt butter in a skillet and saute the shallots. Add the chestnuts and Brussels sprouts, toss to coat with the butter. Season with salt, pepper and nutmeg. Cook for 5 minutes until heated through

TO ROAST FRESH CHESTNUTS

Steps:

• Preheat oven to 350°F.
• Make a large X with a chestnut knife or sharp paring knife on flat side of each chestnut through the shell but not the meat. Soak chestnuts in a bowl of warm water to cover by 2 inches for 15 minutes, then drain well. Roast in 1 layer in a shallow baking pan in middle of oven until shell curls away at X mark, about 15 minutes. Wearing protective gloves, peel away shells from chestnuts while still hot. Blanch chestnuts in boiling water 2 minutes and drain. Rub in a kitchen towel to remove skins.