Remember how I told you we had buckets of chestnuts?
If you ever find yourself in a similar situation here’s a quick little guide to show you what to do.
First, you have to take a sharp knife and cut an “x” into the shell of the chestnut. Doing this will allow steam to escape while they’re cooking, and prevent your little nuts from imploding (ouch).
Lay them on a cookie sheet and bake at 400 degrees for 15-20 minutes.
Or put them in a pot of water and boil for the same amount of time.
Or wrap them in aluminum foil and roast them over an open fire.
Remove from heat.
Peel them while they’re still warm.
Marvel at how ugly and wrinkly they are, like little brains.
Make sure you have a taste tester on hand to make sure that they taste alright.
She may be shy at first and unwilling to cooperate. But with a little prodding…
When introducing a new food, I generally try to do a little research to find out what I’m eating. Then I feel guilty if I don’t share that information with you. So, without further ado, a few kind words about Chestnuts, byÂ Belly Bytes.
Because of its high water content, the chestnut is lower in calories and fat than other nuts. It is unique in nutrient makeup as well as an excellent source of vitamn C and a good source of vitamin B6, copper, manganese and fiber. All nuts are rich sources of antioxidants, with chestnuts, pecans and walnuts topping the list. In a recent analysis, researchers discovered that Portuguese chestnuts contained significant amounts of polyphenols, antioxidants linked to the prevention of heart disease, diabetes, cancer and neurodegenerative diseases.
The evolution of my nut.