Chestnut recipes

From cooks.com
The chestnut (Castanea spp., Fagaceae) is said to have originally come from Lydia, an ancient kingdom in Asia Minor. It has been used for food since those times. The chestnut tree is related to the oak and can live for up to 500 years. It is the least oily of all the nuts, and the easiest of digestion. It contains 15 per cent of sugar, and a large proportion of starch. They can be preserved so as to keep good for years. Chestnuts are usually roasted, boiled, or ground into a flour that is used to make bread, cakes, and cookies.

Chestnuts are enclosed in a prickly case, most of which hold three seperate small, smooth nuts. Each chestnut contains a wrinkled cream-colored kernel that is covered by a thin brown skin. The nut is protected by a hard, inedible reddish brown membrane known as the pericarp. Improved cultivated varieties of the chestnut tree produce a single large nut, which is fleshier and more flavorful. The French refer to these larger chestnuts, which are better for cooking, as marrons and to ordinary chestnuts as ch├Ątaignes.

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It’s easy to roast chestnuts when you know how…here is a step by step guide.