Roast chestnuts? Step by step

First put the chestnuts in water for one hour and then dry.
Then cut off the tops of the chestnuts with a sharp knife or a pair of scissors.
The next step is to scrape the bowl crosswise at the top to prevent the chestnuts from bursting. Also, the brown skin under the shell, the so-called seed skin, it should be cut.
Now you put the chestnuts with the incised side up on a baking tray and pushes them at 180 degrees in the oven. Then you can roast the chestnuts for about 20 minutes. In between, turn over and moisten with a little water.
The chestnuts are ready as soon as the shell is torn open and bulges outward. After cooling, you have to peel the chestnuts.

Roasting chestnuts: You should pay attention to that

The chestnuts should shine and have no holes or damage. Good chestnuts recognize her because she sink to the bottom in a bowl with waterwhile the bad fruits are floating on the surface. Fresh chestnuts do not last too long, so you should process them as quickly as possible. Tips for this can be found in our article on preparing chestnuts? In addition to roasting, you can also cook chestnuts, for example.

Roasted chestnuts taste like nuts, but are also slightly sweetish, If you only want to roast a small amount of chestnuts, you can prepare them in a pan instead of in the oven and, if necessary, caramelise with butter and sugar. Tasty chestnut recipes include our chanterelle and chestnut fricassee or our recipe for chestnut cookies.

Maroons: season and storage

Maroons have season from September to December and are not only delicious but also healthy: 100 grams of sweet chestnut contain only two grams of fat, in addition, the fruits of vitamin C and E, potassium, iron and a high fiber content. They should be stored cool and dry. The best way to do this is to use a basket, as it gives oxygen to the chestnuts from all sides. Alternatively, they can be kept in the fridge.