About this recipe
Tender and aromatic oven-roasted chestnuts, effortlessly peeled after steaming and tossed warm with butter, fresh rosemary, and sea salt.
Details
Nutrition Facts
| Nutrient | Amount |
|---|---|
| Calories | 506kcal |
| Protein | 3.4g |
| Carbohydrates | 73g |
| of which sugars | 18g |
| Fat | 15g |
| Salt | 2g |
Carefully score a cross on the curved side of 200 gr Chestnuts using a sharp paring knife, cutting through the outer shell and inner skin.
Place the scored chestnuts into a deep bowl, pour in 250 ml Water, and let them soak for 15 minutes.
Finely mince 2 gr Fresh Rosemary and set it aside.
Preheat the oven to 200°C (400°F) and line a baking sheet with baking paper.
Drain the soaked chestnuts thoroughly, pat dry with a kitchen towel, and arrange them slit-side up in a single layer on the prepared baking sheet.
Bake in the preheated oven for 25 minutes until the shells curl open and the flesh becomes tender.
Remove the hot chestnuts from the oven, immediately wrap them tightly in a clean kitchen cloth, and let them steam for 5 minutes.
Peel the warm chestnuts, transfer the tender kernels into a bowl, and gently toss them with 3 tsp Butter, the minced rosemary, and 1/2 tsp Sea Salt before serving.