Chestnuts Roasted on a Bed of Salt with Fennel

Preparation info

  • Serves


    • Difficulty


Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

I've always loved the French way of roasting chestnuts on a bed of sea salt, flavored with a few fennel seeds to infuse a faint licorice taste. (Licorice happens to be one of the best flavors to enhance the natural taste of chestnuts.) Traditionally, French cooks bake the chestnuts with salt in an earthenware pot-bellied dish called a diable, but you can use a heavy cast-iron pot and still obtain excellent results.

The chestnuts are served warm accompanied by pats of butter.<