How To Boil Chestnuts - Myths, Facts & The Best Technique
Creamy and sweet boiled chestnuts is one of the most delicious and easy snacks you can easily make at home.
Servings: 4
Calories: 446kcal
Ingredients
- 2 lb fresh chestnuts , approx 1 kg
- ¾ gallon water , approx 3 liters
- 1-2 bay leaves optional
- 1 tablespoon salt optional
- 1 teaspoon fennel seeds (optional)
Instructions
- Start by bringing a large pot of water to a boil.In the meantime rinse fresh chestnuts under tap water discarding any moldy chestnuts of chestnuts with holes.
- Using a small sharp knife make a long slit cut of the round side of each chestnut.
- Transfer chestnuts to a large pot with boiling water. Add bay leaves and a drop of olive oil.
- Cook on low heat for 25-35 minutes. Cooking time depends on the size of chestnuts. The large the nuts more time it need to be cooked.
- To test, take out one chestnut at 25 minute mark and taste. If the pulp is soft and creamy chestnuts are done. If not let cook for another 5-10 minutes and taste again.
- Once ready, turn the heat off. Take out a few chestnuts at a time and peel. Keep the rest in the warm water until ready to peel.
Nutrition
Calories: 446kcal | Carbohydrates: 100g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1785mg | Potassium: 1107mg | Fiber: 0.2g | Vitamin A: 61IU | Vitamin C: 91mg | Calcium: 72mg | Iron: 2mg