In the process of creating this recipe I cooked chestnuts in a variety of ways. I report here: do not bother with the boiling method. This manner of preparation entails the painstaking prying of many little nuts from their shells. During that process I felt like a squirrel –with a knife.
My favorite way, providing both ease and the tastiest results, is the pan roasting method. After you remove the chestnuts from the pan, remove the shells while they are still warm and with a little luck, there will be less prying.
1 pound fresh chestnuts (2 cups)
¼ cup walnut or grapeseed oil
3 cloves garlic, minced
2 pounds brussel sprouts (4-6 cups), trimmed and cut in half
½ teaspoon celtic sea salt
- Use a paring knife to score each chestnut
- Arrange chestnuts in a single layer in a large skillet
- Toast over a medium flame for 5 to 10 minutes, until shell begins to curl away from nut
- Remove from heat, partially cool, then peel and discard shells
- In a large skillet, warm oil over medium heat and add brussel sprouts and garlic
- Sauté sprouts 5 to 10 minutes, covered, stirring now and then, until lightly browned
- Add chestnuts to skillet and cook covered additional 10 minutes, stirring occasionally until sprouts are very brown
- Stir in salt, sauté an additional 2-3 minutes
I tested this gluten-free Thanksgiving side dish on my husband tonight. As he ate it, he repeatedly stated that he didn’t like chestnuts. At the end of dinner after single-handedly devouring the chestnuts with brussel sprouts, he conceded that maybe chestnuts aren’t so bad and that he might actually like them, as he cleared away the empty serving dish.
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