How to eat chestnuts from a tree
Our best chestnut recipes | BBC Good Food
We have the Romans to thank for Britain's abundance of Sweet Chestnut trees – they highly rated chestnuts as a cookery ingredient and rightly so. These beautiful, shiny nuts are wonderfully versatile and, in spite of what the name may suggest, they are equally at home in sweet or savoury dishes.
For those who enjoy gathering their food from the wild, you can find them throughout autumn. A good technique for freeing the nuts from their sharp-needled shells is to use your foot (with shoe!) to 'press and roll' over the nuts and they should pop out easily.
Get more tips in our beginner's guide to foraging.
Where to buy chestnuts
The chestnut season is brief, but whole peeled chestnuts, either canned or vacuum-packed, are available from major supermarkets.
Dried chestnuts are also available from health food stores, but must be soaked in water overnight then simmered before use. 450g fresh chestnuts (weighed in their shells) are equivalent to 175g dried, reconstituted chestnuts, or 350g tinned or vacuum-packed nuts.
Canned chestnut purée, plain or sweetened, is a godsend as it saves hours of preparation. You can make an unusual (but very easy) ice cream by stirring together whipping cream, icing sugar and a tin of sweetened chestnut purée.
Chestnut flour, made from dried ground chestnuts, is worth seeking out from larger supermarkets, specialist food shops and delicatessens. The pale brown flour has an unusual but pleasant smoky flavour and is gluten-free and nutritious. You can use it as a thickener for soups and stews or to make tasty breads, pancakes, fritters and cakes. Chestnut flour doesn't keep well, but can be frozen, well wrapped, until needed.
How to cook chestnuts
Fresh chestnuts must always be cooked before use and are never eaten raw, owing to their tannic acid content.
You need to remove the chestnuts from their skins by either boiling or roasting them. For both options, first make a small incision in the skin or you'll have a house full of chestnut shrapnel as they will explode. If cooking over an open fire, keep one whole as when this explodes you know the others are done (not a method for the overly house proud!).
Once cooked, peel off the tough shell and the papery thin skin underneath. Peel the nuts whilst hot (it's impossible to peel a cold chestnut!) to ensure the complete removal of the inner brown furry skin, called the 'tan', which is bitter.
Read this guide for more information on how to roast chestnuts and see our recipe for roast chestnuts.
We've got plenty of inspiration for cooking chestnuts in a range of sweet and savoury meals...
Top 10 chestnut recipe ideas
In savoury dishes, chestnuts are the epitome of earthy, rustic cooking and can be used in a variety of ways to provide a deep, nutty flavour. Cook them in stuffing, pasta and rice dishes, soups and stews, or as a purée instead of mashed potato.
1. Chestnut stuffing
There is the traditional chestnut, bacon & cranberry stuffing, or for an impressive centrepiece, serve the stuffing in a roll, wrapped in flavourful bacon rashers. If you're short on space in the oven, this other chestnut stuffing roll is conveniently designed to fit in alongside a roasting tin.
2. Roast dinners
Chestnuts are a very welcome accompaniment to a roast dinner. They can be cooked whole alongside meat, as with our roast guinea fowl dish and they pair perfectly with Christmas sprouts. For a vegetarian alternative, team chestnuts with parsnips in this modern take on a nut loaf or serve them in a stunning savoury cake packed with butternut squash and lentils. To make an impressive Christmas main, we also recommend combining them with kale into a thick purée and stuffing the centre of a whole roast cauliflower.
3. Veggie pastries
Bulk up your veggie centrepieces with soft and crumbly chestnuts. They provide some festive flavour alongside butternut squash in these pretty pastry crackers. They also make up a mouth-watering meat-free filling in our picnic-perfect vegetarian sausage rolls, alongside mushrooms, leeks and cheese. Or combine with tangy cranberry sauce, sweet potato and sage in this vegan filo parcel which is super easy to make and packs in lots of flavour.
4. Chestnut pasta
These delicious nuts are not only suitable for festive occasions, but make a welcome addition to hearty pasta dishes which you can whip up for a midweek family meal, such as Italian sausage & chestnut pasta or for a weekend project try pappardelle with rabbit & chestnut ragu. They also pair well with mushrooms and herbs in this simple veggie pasta recipe.
5. Chestnut risotto
Chestnuts are great for adding texture to risottos. Our indulgent mushroom & chestnut pearl barley risotto is the definition of comfort in a bowl, with creamy ricotta cheese. Or, if you want something lighter, try this healthy roasted squash, pancetta & chestnut risotto.
6. Soups and stews
Chilly winter nights are always improved with a bowl of comfort food. This venison sausage & chestnut casserole is the perfect make-ahead dinner party main, enriched with a red wine sauce and served with creamy mash. Or for something simpler, blitz together roasted chestnuts with cauliflower to make a luxurious veggie soup – the perfect starter or lunch.
The texture of the cooked nuts means they can be a very useful alternative to flour in desserts as they can be blitzed in a food processor into a fine crumb, or used to make smooth purées.
7. Chocolate & chestnut torte
Chocolate and chestnuts are a heavenly combination; the French celebrate this with bûche de Noël, a chocolate log filled with a chestnut purée served at Christmas. Mary Cadogan's chestnut truffle cake and our chocolate & chestnut truffle torte make satisfyingly silky and indulgent centrepieces for a festive gathering.
8. Mont Blanc
To make an impressive Mont Blanc cake, thick chestnut purée cream is piped between alternating layers of chocolate sponge and meringue. This towering dessert is the ultimate festive showstopper. However, if you are short on time you could also make these mini Mont Blancs for easy bite-sized finger food.
9. Chestnut roulade
Stun your guests with this easy, make-ahead chestnut & amaretto roulade. Chestnut purée is incorporated into the sponge which is wrapped around a boozy cream centre, flavoured with amaretto liqueur. Don’t worry if it cracks – it’s part of the charm!
10. Frozen chestnut parfait
This freeze-ahead chocolate & chestnut parfait is simply packed with festive flavours and makes a stress-free Christmas dessert. The rich, silky chestnut purée and chocolate balance well with zingy orange, while amaretti biscuits provide a crunchy texture in this irresistible frozen dessert.
Try these other delicious chestnut desserts:
Chestnut & amaretto roulade
Chocolate & chestnut cupcakes
Iced chestnut ripple cheesecake
Lemon, crème fraîche & chestnut cake
Chestnuts in Cointreau & orange syrup
You can also find plenty more recipes in our chestnut collection.
How often do you include chestnuts in your cooking? Leave a comment below. ..
How to Harvest and Store Chestnuts
Erin Huffstetler is a writer with experience writing about easy ways to save money at home.
Learn about The Spruce Eats' Editorial Process
Updated on 07/23/21
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Chestnuts are a popular nut for the holidays, but they can be quite expensive to buy. Locate a chestnut tree and harvest your own, so you can enjoy them for free. Here's what you need to know to get the job done.
Identifying Chestnut Trees
Chestnuts are the fruit of the Castanea species of trees, which are found throughout the world. The American chestnut has suffered from blight, and many of the native trees have been wiped out. So, chestnuts aren't as easy to find as they once were. But if you're willing to look around a bit, you should still be able to track down a chestnut tree.
This deciduous tree is very easy to identify. Fully grown chestnuts usually reach a height of 50 to 75 feet tall and grow long, skinny leaves that are shaped like canoes. The leaves have pointed 'teeth' running along the edge, and are attached to the tree by a very short stem.
But perhaps, the most telling characteristic of the chestnut is the spiny husks, called burrs (or burs), that grow in clusters on the tree. These protective burrs are where the chestnuts form. They typically appear on the tree in early summer and stay attached to the tree until late fall, when the nuts are ready to harvest.
Do not confuse the horse chestnut for an edible chestnut tree. Horse chestnuts are poisonous. Horse chestnut trees have large leaves, consisting of five or more individual leaflets that share a single stem; and their husks are mostly smooth, with a small number of bumpy spines. You could easily pick a husk up without gloves. That's not the case with sweet chestnuts. Look at a picture of each, and you'll never confuse one for the other. They're very easy to tell apart, once you've seen a side-by-side comparison.
Chestnuts are typically harvested mid-September through November and are one of the easiest nut varieties to harvest and prepare for storage. Here's what you do:
- Wait for the chestnuts to fall to the ground.
- Gather up all of the nuts with open burrs. (You'll definitely want gloves for this job.)
- Remove the nuts from the burrs. Discard any with wormholes or other signs of damage.
- Promptly store the chestnuts in air-tight containers and refrigerate or freeze.
- Beat the squirrels: Try to gather the chestnuts as soon as they fall to the ground. It will preserve the quality of the nuts and minimize loss to squirrels (they love chestnuts, too).
- Look for open burrs: When the chestnut is mature, the burrs will open, and that's when you want to remove the husks. Leave the dark brown inner shell.
- Don't shell until needed: Chestnuts will dry out within a week of being removed from the shell. Keep them fresh by shelling them right before you're ready to use them.
- Store properly: In-shell chestnuts will keep in the refrigerator for a month or in the freezer for a year.
- Listen for the rattle: Chestnuts that are in the shell dry out and shrink as they age. Test the freshness of chestnuts by shaking them. If you hear rattling inside the shell, they may be too dry to eat.
- Sorting chestnuts: When sorting chestnuts, look for shells that are smooth, glossy and heavy. These will hold the tastiest nuts.
Chestnuts are delicious and have a mild, semi-sweet flavor. When raw, they are crunchy and will soften when cooked.
There are many ways to enjoy your harvested chestnuts. Roasting chestnuts is a very popular method and a favorite holiday treat. Chestnuts can also be boiled or braised.
Chestnuts are a common ingredient in many recipes. They can be used in desserts, stuffings, soups and savory meat dishes. Candied chestnuts are delicious and a great way to reward yourself after the harvest!
You can even make your own chestnut flour to use in bread.
More Nuts to Harvest
Pecans, walnuts and pine nuts are a few of the many nuts that you can harvest yourself. How to identify trees with edible nuts, so you can stock up on free nuts each fall.
How to Roast Chestnuts in the Oven
How to cook chestnuts
The mention of chestnuts causes a variety of associations in the majority, and not always gastronomic. In our country, edible chestnut nuts can be found only in the south, and in other places horse chestnut grows, unsuitable for food. Moreover, the fruits of the horse chestnut are poisonous, so you can only admire them. Edible chestnuts are sold in supermarkets - they are brought from Krasnodar, the Caucasus, Abkhazia and other places. If you have not tried this exquisite delicacy yet, learning how to cook it is quite easy if you know the secrets and subtleties. Chestnuts are delicious, nutritious and healthy!
How chestnuts became part of the gastronomic culture
Chestnut trees were already grown in ancient Greece and Rome, but their fruits were considered more like a medicine than a delicacy. Chestnuts were fed to livestock. And only in the 15th century people tasted exotic nuts and realized that they deserve to be on the dining table. However, for a long time chestnuts were the food of the poor, and only a little later they learned to cook delicious dishes from them.
In Japan and China, the first mention of chestnuts appeared even earlier, long before the advent of rice, and they were prepared in a simple way - roasted on a fire. Until now, almost half of the chestnuts in the world are eaten by the Chinese.
What are chestnuts
The most popular varieties of edible chestnuts are seed, American, Chinese and Japanese. They have a green spiky plush and look like tiny hedgehogs, while the inedible horse chestnut has rarer needles. Brown nuts are hidden under the plush, and if they look like an onion with a small tail at a sharp end, then chestnuts are definitely edible - you are not mistaken. The horse chestnut tastes unpleasantly bitter, while the edible fruits are mealy and sweetish.
Raw chestnuts taste like unripe nuts, while cooked chestnuts taste like baked potatoes with nutty notes. It is believed that the most delicious chestnut is Japanese. By satiety, nuts are close to potatoes, rice, bread and other carbohydrate foods. It is no coincidence that earlier this tree was called breadfruit. Due to the neutral taste, chestnut dishes can be cooked with a variety of products - they simply absorb the taste and aroma of the ingredients present, such as funchose, potatoes and rice.
How chestnuts are made
There is a good tradition in Europe to have picnics in autumn and bake chestnuts on fire. This delicacy is also sold on the streets of cities, where the fruits are cooked in open braziers. They are cleaned and eaten hot with grape juice, beer or cider. The main thing is to pierce the shells of the nuts before roasting, otherwise the chestnuts will explode during cooking. Chestnuts are also boiled and steamed, added to soups, sauces, salads, casseroles and side dishes, stuffed with chicken and Christmas turkey. If you want to keep chestnuts until Christmas, you can boil, peel, and freeze them.
But the use of chestnut fruits in cooking is not limited to this. The nuts are used to make an amazing chestnut flour, which is used to make savory pies and dessert pastries. You don’t even need to add sugar to sweets, because the flour already has a sweetish aftertaste. Chestnut honey and jam, pancakes, biscuits, muffins and cookies are very pleasant. In France, chestnuts are used to prepare a delicious maroon glace delicacy, for which peeled chestnuts are boiled in sugar syrup and dried to a crispy state. Equally tasty are chestnuts with chocolate sauce and chestnut puree from boiled nuts with sugar. They say they are real delicacies!
Both tasty and healthy
Chestnuts also have healing properties. They are rich in vitamins C, A, B, potassium, iron and calcium. Nuts reduce fever, treat coughs and clear the bronchi, relieve pain, have anti-inflammatory properties and stop diarrhea. Chestnuts are good for digestion and kidneys, while they produce a slight diuretic effect. Chestnuts are especially useful for hypertensive patients, as they normalize blood pressure and strengthen blood vessels.
If you have varicose veins, you can alleviate your condition with the chestnut diet. Arthritis, sciatica, gout - even such serious diseases can be treated if you more often feast on these useful gifts of nature.
Since chestnuts are low in fat (1g per fruit), anyone on a diet can eat them. This is what distinguishes this variety of nuts from its "brothers". If we also take into account that chestnut improves blood circulation, removes excess fluid from cells and removes swelling, this product becomes invaluable in the fight against cellulite. Tinctures for burning fat are made from chestnuts, and anti-cellulite creams are prepared on the basis of its oil.
Chestnuts are best given to children from the age of four or five, as their delicate digestive system may not be able to digest this nut.
How to roast chestnuts
Now it's time to learn how to cook chestnuts at home. Sort them out and throw away dented, spoiled fruits and nuts with cracked shells. Pour the chestnuts into the water and take only sunken fruits for subsequent cooking - those that float up are not good for food, as they are most likely spoiled. Hold the remaining chestnuts in water for 15 minutes, dry with a towel and make cross-shaped cuts from the sharp edge so that the shell does not burst during frying and the chestnuts can then be easily peeled.
Fill a large frying pan with vegetable oil, dip the chestnuts in it and fry for half an hour over medium heat with the lid closed. Shake the pan occasionally without opening the lid. Peel chestnuts from the shell immediately, otherwise it will be problematic later. Serve the dish with sugar or salt - it's incredibly delicious!
This cooking method is even easier and you can see it in your own kitchen. First, sort and wash the chestnuts, removing those unsuitable for eating, and then make cuts.
Preheat the oven to 200°C using convection mode. Place the nuts in a cast iron or ovenproof dish cut side down and cook for 15 minutes, then stir in the chestnuts and bake for another 15 minutes. It all depends on which nuts you like - softer or roasted.
Cool chestnuts, sprinkle with salt and serve with beer or wine. You can cut the shelled nuts into pieces, add any vegetables, pasta or rice to them, and then season them with olive oil and lemon juice.
Microwave Chestnuts Quick
Prepare the chestnuts for roasting as described above, making sure to make cuts. Put the nuts in a microwaveable dish, salt and add a little water - 4-5 tbsp. l. for 10 fruits. Mix well.
Turn on the most powerful setting and cook for exactly 8 minutes. If the chestnuts are too large and the microwave is not too powerful, the cooking time can be increased. Some gourmets claim that nuts in the microwave are not so tasty, but this is not for everyone. Try it and decide for yourself!
This is a very simple and extremely tasty dessert that will surely take root in your family. Peel 0.5 kg of chestnuts and boil them in water until softened so that they do not lose their shape.
Make a syrup with 2 cups of water and 0.5 kg of sugar - after boiling it should cook for about 10 minutes. Dip the chestnuts into the syrup and cook for another half an hour. Let the dish brew a little and keep it on fire for another half hour. The chestnuts should become almost translucent. After that, add 50 ml of rum and transfer the dessert to a beautiful dish. Decorate the delicacy to your taste and serve to the amazed household and guests.
Chestnut pancakes with ricotta
Everyone loves pancakes, but chestnut pancakes are exotic for most. But what prevents you from appreciating their delicate nutty taste?
Make a dough with 2 eggs, 230 ml milk and 100 g chestnut flour, which can be added a little more if the eggs are large. The dough should be homogeneous, without lumps. Leave it on for 15 minutes.
Prepare the ricotta and honey filling - the amount of ingredients to your taste. Someone likes it sweeter, and someone can add a little salt and herbs instead of honey.
Fry pancakes in olive oil, top each with 2 tbsp. l. ricotta, fold in half and place on a serving platter. Top them with yogurt, honey, or whatever sauce you like. Chestnut pastries have a pleasant color and delicate texture, and even more so will not disappoint you when tasting.
Lick Your Fingers Chestnut Soup
This gourmet soup is a bit like potato soup, but it looks unusual and appetizing.
Boil the meat broth and set aside about 1 liter or more for the soup, taking into account that some of the liquid will boil away during cooking. Dice carrots and onions and fry them in vegetable oil until golden brown. Throw 300 g of shelled chestnuts from the supermarket and vegetables into the broth, salt and pepper to taste. Simmer until the chestnuts are soft, about 15 minutes.
Blend the soup with a blender, but leave a few chestnuts floating in it. So the dish will look much more interesting.
Dress chestnut puree soup with 2 tbsp. l. cream and serve with fresh herbs.
Draniki with chestnuts
You have probably never tasted such an unusual dish. Well, you have such a unique opportunity!
Cut 7 chestnuts and boil them in water for 10 minutes.
Grate 3 raw peeled potatoes. Peel the chestnuts from the shell and also chop them on a grater, and then mix with the potatoes. Add 1 raw egg, minced garlic clove, salt, 2 tbsp. l. flour and a little finely chopped dill.
Mix the dough well and fry potato pancakes in vegetable oil on both sides. Serve with sour cream. The taste of such potato pancakes is very delicate, slightly nutty and original.
Chestnuts protect against depression and stress, soothe and give sound sleep. Treat yourself occasionally to these delicious nuts, without which something is missing in autumn. Chestnuts lift our spirits, and when we wash down these crunchy nuts with fragrant cider, it seems to us that life is inexpressibly beautiful, especially among the people closest to us.
Chestnut fruits - nuts. Medicinal properties and uses
Chestnut is a strong tree with a powerful root system. You can meet chestnut in the wild in the southern latitudes of the northern hemisphere of our planet. The fruits of the tree, chestnut nuts, are valued for their high nutritional value and are consumed as food. The bark, foliage and fruits are valuable raw materials in the pharmaceutical, medical and cosmetic industries.
Enthusiasts calmly grow chestnuts in the middle latitudes, getting a walnut harvest that is unusual for central Russia. Chestnut nuts, in addition to food, are in demand in folk medicine, which reveals their medicinal properties.
This article will focus on the walnut, which is no less common than the walnut. This is chestnut. You will learn more about how to cook it properly, what can be done from it, for which it will be useful. Is it possible to eat it for children or future mothers. And you will also learn how easy it is to grow a chestnut right on your site or even at home.
Chestnut is a tree belonging to the Beech family. It can reach fifty meters in height. And the diameter is about two meters. The bark of the tree is dark brown, thick and covered with deep furrows.
The chestnut tree reaches a height of 20-50 m from the base of the trunk, often 2 m in diameter. The bark is often reticulate with deep furrows or fissures that spiral in both directions along the trunk. The long, lanceolate, serrated leaves are 16-28 cm long and 5-9 cm wide.
The leaves of this tree are oblong and sharply serrated. Light green in summer, in autumn they change their color to yellow. In length, the leaf plate can reach up to twenty centimeters. As for chestnut flowers, they are collected in inflorescences up to fifteen centimeters long, and resemble spikelets.
The chestnut begins to bear fruit only when it is about twelve years old. But it's wild. If we talk about the "domesticated" chestnut, then it begins to bear fruit already at about the age of four to ten years. In the first decade of its life, the tree grows rather slowly. And it bears fruit even once every couple of years, in the first two autumn months.
Sometimes in the name of a chestnut one can hear such additional words as noble, real, edible.
What kind of chestnut tree
The fruits of this tree are spherical in shape, surrounded by a shell densely covered with thorns. During the ripening period, the shell has a green color, and already in mature fruits it is brown. There are up to four nuts inside the shell. When the fruit is fully ripe, the shell cracks and the fruit falls out.
The nut itself has a spherical or slightly flattened shape. Its surface is dark brown and smooth. The diameter of the nut can be up to six centimeters.
Where does the chestnut tree grow
Chestnuts love warmth and moisture. And soil with a low level of acidity. This tree does not tolerate long heat and especially drought in the best way.
Chestnut can often be found in America, East Asia, the Mediterranean, Russia, Ukraine and Transcaucasia. Interestingly, the size of a chestnut may depend on where exactly it grows. So, for example, in Armenia, chestnuts rarely grow to the size of a walnut, and in some European countries, on the contrary, this nut can compete in size, for example, with a large tangerine.
How to find an edible chestnut
Please note that you should not confuse the edible chestnut with the horse chestnut. The last variety of chestnut should not be eaten. It's not that hard to tell them apart. These chestnuts differ from each other in literally everything - both in the structures of the inflorescences, and in the shape of the leaves, and in the way the nuts themselves look.
Remember that the edible chestnut leaves have an elongated shape and spines at the ends. And the inflorescences look like long and narrow women's earrings. In contrast, horse chestnut blooms more luxuriantly, because it performs more of a decorative role.Edible chestnut photo
Edible chestnut is covered with a brown shell covered with many thorns. And the horse chestnut has a bright green shell that is more bumpy than prickly. And finally, the taste. Edible fruits - they are mealy-sweet. And inedible - with bitterness.horse chestnut fruit photo
Composition of nuts
- Vitamins: A, B, C;
- Chemical elements: calcium, magnesium, phosphorus, fluorine, zinc;
- Other useful elements: proteins, tannins, fats, fiber, pectins, carbohydrates,
One hundred grams of raw chestnut nuts contain 165 kilocalories. And in fried - 16 calories more.
The benefits of chestnut for the human body
The main beneficial properties of chestnut are its enriched composition. Nuts have the ability to relieve inflammation, fever, eliminate pain and soothe cough. These fruits are widely used to treat colds. Chestnut is able to rid the lungs of a debilitating cough in record time. Additionally, chestnuts also support digestion.
They can improve appetite and eliminate diarrhea. In addition, chestnut nuts can stabilize kidney activity. They are also used to lower blood pressure, strengthen the vascular walls. Chestnut will help to cope with varicose veins, stop bleeding and heal small wounds. Fruits help to recover faster after burns or cut wounds.edible chestnut and physalis
Uses of chestnut
The main use of chestnut is, of course, folk medicine. Chestnuts help treat diseases related to digestion, breathing and nerves. These nuts will help in the fight against arthritis and sciatica. In the process of treatment, both whole nuts and compresses from the ground mass are used.
And, of course, chestnuts are often used in cooking. With their help, prepare first courses, second courses and even sweets! European cuisine is rich in dishes with chestnuts. For example, they simply adore chestnuts in sweet syrup.
How to cook chestnuts
There are two ways to cook chestnuts: you can either boil them or fry them. The only thing that is important is that the chestnuts need to be peeled from the shell and film. If you do not do this, then the nuts will be bitter.
To clean the chestnuts well, you need to make cuts on them, and then boil them in boiling water for literally five minutes. Then remove from the stove, cover and leave to stand for another fifteen minutes. Nuts will need to be peeled while they are still warm. This will make it easier and more convenient.
To bring the nuts to full readiness will help boiling at a medium level of gas for fifteen minutes. Or you can fry them in a frying pan with a closed lid. You can also bake chestnuts in the oven. They need to be laid out on a baking sheet and sent to the oven for twenty minutes, a maximum of half an hour.
Chestnut will help you lose weight
The fat content of chestnut is quite low, so it is often used by nutritionists to help lose weight. Chestnuts even help get rid of cellulite, eliminate swelling and improve blood flow.
And chestnut oil often becomes an additive for cellulite creams and lotions. Chestnut tinctures also effectively help get rid of excess.
Chestnut for children
Conventional medicine does not provide any advice on when to add chestnuts to a child's diet. Pediatricians, for example, do not advise giving them before the child is five years old.
According to experts, before this age, the chestnut can put a lot of stress on the digestion of the crumbs. Which in turn can cause bloating and even constipation. Be that as it may, you should not give your child raw chestnuts.
The best way to do this is to boil them and grind them to a puree. It is best to add it to mashed potatoes or soup.
Chestnut for future and young mothers
It's no secret that chestnuts help to overcome the mood swings that women often experience during the period of bearing a baby. Chestnuts help to tidy up the pressure, stabilize sleep, strengthen the skeleton. There is a lot of fiber in chestnuts, which will only benefit the digestion of the expectant mother.
Chestnuts stimulate lactation during lactation. The fruits of this nut are rich in vitamins, which will only improve the quality of breast milk. But before you eat them, it will not be superfluous to consult a doctor.
Roasted chestnuts are far from being an exotic dish. Southerners are happy to prepare nuts in a similar way using a simple recipe. However, unprepared people should use roasted chestnuts with caution. Nuts can be a product with signs of individual intolerance.
In addition, people who decide to lose some weight should avoid roasted chestnuts from their diet. High calorie content and a large amount of carbohydrates contained in nuts will lead to the opposite result.
Any product requires an individual approach, chestnut is no exception. Here are a few secrets of the roasted chestnut recipe:
- The first rule. The main thing is not to overdo it and not overcook, otherwise the chestnuts will turn out dry, tough and not tasty.
- Do not grease the pan with any oil.
- Pour the chestnuts into the pan and put on the fire. The trick is that the nuts must be cut with a sharp knife before frying, and the pan should be chosen with a thick bottom.
- It is necessary to remove the peel from ready-made chestnuts, it is better to do this with a rhinestone, otherwise it will be problematic to remove it from the cooled nuts.
- Remove films and membranes.
- Don't be greedy. Don't fry too much. Half-eaten cold chestnuts dry up and become tasteless.
Chestnut jam is very popular in the culinary field. Not only by itself, but also as a filling for pastries and other desserts. This sweet can be stored for up to six months. To increase the shelf life, the jam must be rolled up in sterilized jars or frozen.
- Chestnut - 0.5 kilograms;
- Sugar - 0.5 kilograms;
- Water - 0.3 liters;
- Rum - 1 tablespoon.
Powder chestnuts through a sieve. Pour water into a saucepan, put on gas and pour sugar. Stir frequently until the sugar is completely dissolved. Then add chestnut crumbs to the syrup and cook for about half an hour, stirring from time to time so that they do not burn.
When the jam is thick and dark brown, pour in the rum and simmer for just a couple more minutes. After that, you can pour the jam into jars and roll up.
Chestnut honey useful properties and contraindications
Chestnut honey is no less useful than flower or buckwheat honey. First of all, it is a very effective natural antibiotic. You can not only eat it. This honey can be used to treat wounds and burns - chestnut honey perfectly relieves inflammation.
It is often used to treat diseases related to breathing or the genitourinary system. Chestnut honey is able to put in order digestion. It will be especially useful in spring and autumn - it will strengthen the immune system and help resist viruses.
Undoubtedly, this is a useful product. But even he has his limitations. So, you should not eat chestnuts in any form if you have:
- Allergic reaction;
- Bleeding in the stomach;
- The cycle of menstruation is broken;
- Renal failure.
But even if everything is in order, you should not exceed the daily intake of forty grams. If you overeat chestnuts, you can earn a malfunction in the digestive system: bloating or even constipation.