The sweet, nutty scent of freshly roasted chestnuts really makes you want to go to Advent. With our simple recipe, the popular fruits will be just as delicious as they are at the Christmas market. How to roast chestnuts:
Are chestnuts and chestnuts the same thing?
Chestnuts are a more cultured form of chestnut and thus belong to the species of chestnut. Compared to the sweet chestnut, chestnuts have a rounder and larger shape and a more intense, sweet-nutty aroma.
When can you start collecting chestnuts?
Chestnuts are usually ripened between late September and mid-October. Like ripe fruit, they fall from the tree and then only have to be picked up. Pre-cooked and vacuum-sealed chestnuts are available in supermarkets all year round.
Chestnuts like at the Christmas market
You can roast chestnuts in the pan, over the fire, or in the oven. The chestnuts get a particularly fine aroma in the oven and are just as delicious as they are at the Christmas market. The preparation is beautifully uncomplicated and easy to make. We explain it to you step by step:
Roasting chestnuts in the oven – it’s that easy
- Sort the chestnuts and cut off the small tips with scissors.
- Carefully cut the peel crosswise up to the pulp on the thick side of the belly with a small, sharp kitchen knife.
- Place the chestnuts with the cut side up on a baking sheet and put them in the preheated oven (electric stove: 200 ° C / convection 175 ° C).
- Take the chestnuts out of the oven as soon as the notches are wide open and the skin has turned a little darker.
- Remove the hot chestnuts from the tray and peel them immediately. Enjoy it while still warm or use it as indicated in the recipe.
- Extra tip: put a bowl of water in the oven – this way the chestnuts don’t dry out when roasting. Alternatively, you can put the chestnuts in a bowl of cold water for about 1 hour before cutting. The moisture is important so that you can easily peel the chestnuts at the end.
How long do you have to roast chestnuts?
The chestnuts have to roast in the oven for about 20-25 minutes until the skin loosens at the incision point. If you are preparing 2 trays at the same time, we recommend roasting with convection. This may take 5-10 minutes longer.
You can tell whether the chestnuts are done by the fact that the incisions are opening and the skin has turned brown. So you can easily peel them later and the aroma will be particularly nutty.
Recipes with chestnuts
Even roasted chestnuts taste not only pure. They can be used in many ways in autumn and winter kitchens and, thanks to their sweet taste, provide that special something.
Chestnuts go well with game and poultry, for example, but they are also convincing in vegetarian dishes. The chestnut is also suitable for preparing cakes and desserts, such as chestnut crème brûlée or chestnut chocolate cream.