Chestnuts grow within a bur - a very spiky green ball that turns yellowish-brown and splits open when when the chestnuts are mature. Inside the burs are 1-3 nuts. Chestnuts have a hard brown husk/peel also surrounding the creamy-white flesh that you will need to remove. Lowest in fat of the nuts and a good source of vitamin C, chestnuts are great raw, roasted, added to soups, and more. We take care of the bur, but leave the peel to you.Storage: Our chestnuts are raw (not pasteurized), so keep them in the freezer please. Do not peel until ready to use. Roasted/Boiled and peeled chestnuts can be kept in the fridge for up to 3 days.
Preparation: Score (cut) an "X" one side of each chestnut.- To eat raw, use the cuts to peel the chestnuts and enjoy.
- To roast, place the scored chestnuts on a baking pan in the oven at 350 degrees for 25-30 minutes. Peel while the nuts are still warm.
- To boil, place the scored chestnuts in a pot of boiling water. Boil for 45 minutes. Drain and peel off the skins.
Striped Bass with Swiss Chard & Chestnuts
Sauteed Chestnuts, Onions, & Bacon
Creamy Chestnut Soup
Roasted Butternut Squash & Chestnut Soup
Dark Chocolate Chestnut Cake