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At Christmas markets, the scent of roasted chestnuts greets us from every corner. The small pieces also taste delicious: so nutty and slightly sweet. We can also have this scent and this aroma at home if we roast the noble chestnuts ourselves.

Chestnuts can be roasted in a pan or in the oven

The season of fresh chestnuts

Pre-cooked chestnuts are commercially available all year round. But in terms of taste, these are no comparison to roasted fresh chestnuts. However, fresh chestnuts are only available during the cold season. From September, the green, slightly prickly balls tumble from the tree and release the brown chestnuts when they burst open. The trade will then also have them on offer, and you can get them there until March.

tips

When collecting chestnuts, do not confuse them with inedible horse chestnuts. The green covering of sweet chestnuts is softer, while that of horse chestnuts is much harder and prickly.

Buy and collect correctly

Chestnut trees are not that common, which is why supermarkets are the main sources of supply for domestic roasters. But there are not only fresh copies waiting, but also some unusable ones in between. Look for the following characteristics of every chestnut that goes into the bag

  • the fruit is plump
  • the skin of the chestnut shines
  • it shows no damage
  • small wormholes are visible

tips

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 confidently end up in the trash can.

Temporary storage of fresh chestnuts

Fresh chestnuts germinate quickly. So only ever 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 refrigerator

Roast at home in the oven

  1. Soak the fresh chestnuts in water for an hour to make them easier to peel after roasting.
  2. Using a sharp knife, score each chestnut crosswise on the convex side of the skin. Do not only cut the peel, but also a little of the fruit underneath.
  3. Preheat the oven to 180 degrees top and bottom heat.
  4. Spread the chestnuts out flat on a baking tray, scored sides facing up.
  5. Place the tray in the middle of the oven.
  6. The roasting process takes about 20 to 25 minutes. At the end of the cooking time, pay attention to the appearance of the chestnuts.
  7. Take the chestnuts out of the oven when the scored skin has burst open and the skin has also turned darker.
  8. Cover the hot chestnuts with a wet kitchen towel to make the skin pop even more.
  9. Allow the chestnuts to cool slightly and then peel off the skins while they are still warm.

Roast the chestnuts in the pan

You can also roast chestnuts in a pan. All preparatory steps such as carving must also be here.

  • suitable for smaller quantities
  • roast slowly over medium heat
  • Turn the chestnuts in between

use

Roasted chestnuts taste pure when they are warm, but also when they are cold.
They enrich many winter dishes, can be pureed into a creamy soup and harmonize particularly well with game.

Conclusion for fast 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 fridge
  • Roasting: In the oven at 180 degrees Celsius, top and bottom heat
  • Preparation: Score the convex side crosswise
  • Baking tray: distribute chestnuts; incised side up; middle rail
  • Roasting time: 20 to 25 minutes; Skin should crack open and be darker in color
  • Peel: 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; too wild

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