One thing that I have to have during the Holiday season is roasted chestnuts. So simple, but such a delicious and nutritious Holiday snack or even a great appetizer.
The trick to getting perfectly crispy on the outside and soft and tender in the inside is a technique I perfected this year.
First you have to put cuts into them to allow the steam to escape and the salted water to permeate them (next step). I find the best way and the least likely way to cut yourself- I've figured all the ways NOT to do this, and then figured out a way to do that allows me to indulge in chestnuts with all my fingers still attached.
Wash your chestnuts in a little soapy water or vinegar, then rinse well and pat dry., lay them out on the damp cloth that you just dried the chestnuts off with.
Step 2. Lay the chestnut on the flat side down, take your chefs knife in one hand and keep the other one far away, and just tap the middle part of the knife into the chestnut, just hard enough to break into the shell. Cut all the chestnuts in the same way. I've never been able to cut "x"s into them (like most instructions will tell you) without cutting myself, so I came up with this simpler way.
Step 3. Put about 2 litres of water in a pot, add 2TBSP both salt and sugar. Bring the water to a boil and add the Chestnuts. Preheat oven to °400.
Step 4. Boil for 15 mins, then drain very well, place on a baking sheet and roast in oven for anywhere approximately 15 mins- they will split open quite a bit when they are ready.
Let cool for a few minutes and peel back the skins and enjoy! My favorite way to eat them is with a glass of Homemade vegan Baileys- Try my recipe here: Vegan Baileys Recipe
Here is what they look like when they are ready to eat: