Chestnuts: how to prepare, cook and cook them?

Chestnut is a magical fruit that can be cooked both in salty and sweet. It is the fruit of the chestnut tree. The largest producing regions in France are the Ardèche but also the Périgord and Corsica. Stay with us, we give you all our tips to prepare them and our best recipes to chestnuts.

What is the chestnut season?

It is in autumn and the chestnut season is quite short. It starts in September and ends in October. Outside this season, during which you can find chestnuts in the early birds and of course in nature, you can buy chestnuts in jars, boxes, vacuums or frozen versions. They will then be peeled and cooked.

Chestnut versus brown, we explain everything

Chestnut versus brown, we explain everything© Provided by 750 grams Chestnut versus brown, we explain everything

In everyday language, we often speak of chestnut to designate chestnut, as in frozen chestnuts for example or turkey stuffed with chestnuts. And yet, the real chestnut is not edible, it is actually a horse chestnut that is not produced by the chestnut tree.

Fortunately, it is easy to differentiate them: The brown bug contains only one fruit while the chestnut bug contains at least two. Easy, isn’t it?

The benefits of chestnut

Chestnut is a very nutritious fruit. At one time, families in some areas took great care to preserve them because chestnut was part of the staple food throughout the winter, like potatoes in other regions.

We keep in mind that chestnut is a very good source of vitamin B9 perfect for pregnant women and children, that it is rich in fiber, minerals and very digestible. Did you know that chestnut flour, extracted from chestnuts, does not contain gluten?

How to prepare them?

How to prepare them?© Provided by 750 grams How to prepare them?

Once purchased or picked up, put them in a large volume of cold water. remove those that rise to the surface, sign that their flesh is damaged and then rinse them.

Before cooking the chestnuts (in boiling water, in the oven, in a pan or in the fireplace), feign them with a small office knife, so that they do not burst when cooking.

Depending on what you do with it, you will be able to peel them after cooking.

The recipe for chestnuts in the pan

The recipe for chestnuts in the pan© Provided by 750 grams The recipe for chestnuts in the pan

This is the most traditional recipe to make with chestnuts, especially if you are going to pick them up. Count 2 to 4 handfuls of chestnuts per person.

To cook chestnuts in the pan

  • Use a hole-in pan or a deep-bottomed pan such as a cast iron stove
  • Prepare your chestnuts as previously stated
  • Add them on a single layer in your warm stove.
  • Cook for a few minutes, stirring quite often.

If your stove supports it, you can do this cooking in the fireplace. Oh the good smell of chestnuts roasted over a wood fire, it’s magical.

Did you know that you can also grill your chestnuts in the oven?

The recipe for baked chestnuts

The recipe for baked chestnuts© Provided by 750 grams The recipe for baked chestnuts

If you do not have a fireplace to grill your chestnuts, do not panic, cooking can be done in the oven and it is delicious. the chestnuts roasted in the oven look like the grilled chestnuts that can be found on street corners in winter or those that are cooked in the fireplace, with the little smoked tasteless.

To roast your chestnuts in the oven:

  • Count 500 g of chestnuts for 4 people
  • Prepare them as described earlier
  • Preheat your oven to 210°C.
  • Inciser each chestnut with the help of a office knife.
  • Put your chestnuts on a baking sheet, on a single layer.
  • Bake for 20-30 minutes (Chestnuts should open and the flesh should be golden).
  • Let warm before dissecting the chestnuts.

Our recipes with chestnuts in jars or boxes

Our recipes with chestnuts in jars or boxes© Provided by 750 grams Our recipes with chestnuts in jars or boxes

They are very practical to use because already peeled and cooked. With chestnuts in jars (or boxes), you will be able to prepare:

  • chestnut velvety
  • chestnuts to accompany meat or poultry
  • a chestnut dish with vegetables for example
  • A chicken, turkey or capon stuffed with chestnuts

Our sweet recipes with chestnuts

Our sweet recipes with chestnuts© Provided by 750 grams Our sweet recipes with chestnuts

Chestnut is delicious in desserts. However, we advise you to work with chestnut puree (to make yourself with chestnuts in jars or by buying a canned mash), with chestnut cream (which is actually a chestnut jam), or chestnut paste (candied chestnut puree) which is used to make the famous Mont Blanc dessert. Whole chestnuts can serve as a finish, roasting them beforehand for a crunchy texture.

Any ideas? a fluffy chocolate chestnut, a cream of homemade chestnuts, a perfect ice cream with chestnuts and chocolate sauce, or a mousse of chestnuts like Mont Blanc.

See all our chestnut desserts but also all our chestnut cream cakes.

Our salty recipes with chestnuts

Our salty recipes with chestnuts© Provided by 750 grams Our salty recipes with chestnuts

Chestnuts are perfect also in a salted version for velvety chestnuts, salads based on chestnuts, an accompaniment for poultry or game but also to accompany other vegetables in pans or casseroles.

Chestnut goes very well with mushrooms, all squash, leeks but also fennel or apple fruit.

Any ideas? A velvety chestnut but also a velvety chestnut potimarron, a chestnut Parmentier, a turkey stuffed with chestnuts, or buckwheat patties with chestnuts.

Our recipes with chestnut flour

Our recipes with chestnut flour© Provided by 750 grams Our recipes with chestnut flour

It is a delicious flour with an intense taste. It does not contain gluten, which means that if you want to make bread with it, you will have to mix it with wheat flour.

We like to mix it with wheat flour to make rusks, pancakes with chestnut flour, cakes, chestnut flour cookies, or madeleines.

And what are water chestnuts?

They have absolutely nothing to do with them. These are tubers of an aquatic plant. They are white in color and their appearance is reminiscent of chestnut. They are used a lot in Asian cuisines for their crunchy side. Their flavor is significantly less typical than chestnut.

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