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.
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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