Dip the chestnuts in boiling water and cook for 10 minutes. Serve the boiled chestnuts with butter.
How to cook chestnuts
You will need – chestnuts, water
1. Wash the chestnuts under water.
2. If the chestnuts are small, each should be laid out on a cutting board and the peel should be cut crosswise so that the peel does not interfere with the boiling of the nut.
3. Check the chestnuts for readiness: put 1 chestnut and pierce it with a knife. If it is easily pierced, it means that the chestnut is ready.
4. After cooking, drain the water, cool the chestnuts slightly.
5. Peel the boiled chestnuts: cut them crosswise, then pry each cut with a knife and pull off the peel.
How to make chestnut soup
Products
Fresh forest mushrooms – 1 kilogram
Chestnuts – 200 grams
Water – 400 grams
Milk 1,5% – 250 milliliters
Grated nutmeg – 1/3 teaspoon
Ground cinnamon – 1/3 teaspoon
Parsley – half a bunch
Salt and pepper to taste
How to make chestnut soup
Peel the mushrooms, wash and cut into cubes, put the mushrooms in a saucepan, add spices, water and milk. Cook for 30 minutes. In a separate saucepan, boil and peel the chestnuts. Put the mushrooms out of the pan, rub with the chestnuts, chop with a blender. Add salt and pepper to taste. Pour the soup into bowls, sprinkle with chopped parsley.
Delicious facts
– If you bought frozen chestnuts, boil them like this: put in boiling water and after boiling, cook for 5 minutes.
– Serve peeled chestnuts as an appetizer with sauce or as a side dish for meat. Boiled chestnuts can be mashed with milk and butter – similar to mashed potatoes. By the way, chestnuts taste like potatoes and also contain a lot of starch. If you boil chestnuts in sweet syrup or serve with sweet sauce, you get an original and very healthy dessert.
– You can store raw chestnuts for six months or a year. Boiled chestnuts do not lend themselves to storage: within a day they will become dry and viscous.
– There are 2 types of chestnuts – the European “noble” sowing chestnut, the fruits of which are edible and very useful for health, such a chestnut grows in Asia and in the South of Russia and Europe. Horse chestnut – with a prickly skin that adorns many Russian cities – is not suitable for consumption in any form due to the high content of tannins.
– The name of the chestnut in English is chestnut, which means “chestnut”, which means that you must definitely have it in large quantities. Indeed, in the countries where chestnut grows, flour, cereals, bread are made from it, boiled and fried.
– The calorie content of chestnut is 166 kcal / 100 grams.
– When choosing chestnuts, pay attention to their size: large chestnuts are fatter and more advantageous in terms of the nut / rind ratio. The most ripe chestnuts can be found in September-October. Also check to see if the horse chestnut is being sold to you. The noble chestnut has a thin tip, it will not be round but flattened on one side, since there are 3-4 nuts at once in the “bulb” of the noble chestnut fruit. But the horse chestnut is round on all sides.
How to make chestnut rice soup
Products
Rice – 1 glass
Chestnuts – 250 grams
Butter – 1 tablespoon
Cheese Fontina Val d Aosta – 100 grams
Ground cinnamon – on the tip of a knife
Water – 1 liter
Salt – to taste
Preparation
Pour chestnuts with cold water and remove overnight. Put chestnuts in a saucepan with heated salted water, cook for 1,5 hours over low heat. Add rice and cook for 20 minutes. Add butter, salt, cheese and cinnamon. Mix well.
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