I have never use them fresh, only in puree form or in cans (small quantities for meat loaf), so now a bit lost when husband bought a batch, and now neighbour got back from a trip brought us another batch. How long could they be kept?
Any delicious recipes will be appreciated. Thanks in advance.
(John Hartley - a culinary patriot eating & cooking in Northwest England)
Like you, I’ve only used puree or the vacuum packed ones for recipes. As for fresh, I’ve never got past simply roasting them to eat as a snack. Something that demands excessive amounts of salt.
I think they keep in shell a long time in a cool dry place. I have roasted in the oven before, cut a small x slice thru the shell and then bake maybe 15-20min. Peel off the shells while still hot its much easier. Great still warm with just a little salt.
Maybe my favorite savory chestnut recipe is to use them in mashed potatoes. Seriously intensely amazing. I have to make them every christmas dinner now- certainly makes for rich mashed potatoes but I don’t use cream or dairy in the potatoes (splash of veg broth, a little olive oil) so the chestnuts work well to add the creamy fatty thing mashed potatoes need.
Of course a chestnut soup is also lovely…