Chestnut

Castanea sativa

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Dried chestnuts

Chestnuts can be eaten whole, either roasted, boiled or steamed. They are available fresh, canned and dried, and are best if cooked and eaten fresh. (Boil them whole for 40 minutes, then slice and extract the kernels.) Chestnuts can be used chopped in stuffings, sprinkled over vegetables, or puréed in soups. The dried variety are a useful standby. They need to be soaked for about one hour before use. Once shelled, chestnuts are preserved in sugar or syrup as marrons glacés. They are also available in the form of chestnut purée, which can be used in soups, desserts, crêpes and cakes.