Autumn brings with it an excellent season to our pantry. Pumpkin, sweet potato, mushrooms, apples, quince, pears, grapes… And also chestnutsone of the quintessential flavors of this time of year. Although probably the most common way to prepare them at home is roasting them, cook them in water over low heat It is a very common alternative in many homes. This technique can be followed both to enjoy cooked chestnuts by themselves, but also as a base for making many other sweet and savory recipes, from sauces and purees to desserts that have this nut as the protagonist, including traditional dishes such as Galician stew.
To cook them and ensure they are at their exact point, it is essential to make a superficial cut on the bulging part of each chestnut with a sharp knife, to prevent the chestnuts from bursting during cooking. In addition, we must be careful not to overcook them, so we must observe the cooking point by puncturing them to check that they are tender but have not begun to fall apart.
Even though the chestnuts They are a dry fruit, Its composition is more similar to that of cereals. Chestnuts are a great source of fiber and rich in complex carbohydrates, a compound that should be the most important source of energy in our diet.
Furthermore, the amount of fat is quite similar to that of cereals and, therefore, notably lower than that contained in the rest of the nuts. Thanks to these properties and its water content is close to 50%, the chestnut is one of the nuts of lower calorie content: Per 100 grams of product the caloric intake is about 190 calories. As for minerals, chestnuts are a source of phosphorus and potassium.
Prepare cooked chestnuts It is a simple process, but it requires care to ensure that the skin comes off well and the texture is preserved. The technique consists of cooking the chestnuts in salted water, after making a small cut to prevent them from bursting, until they soften and their skin is easily removed. The result is soft, aromatic chestnuts ready to eat or use in other preparations.
- Total time: 35-45 minutes
- Preparation: 5-10 minutes
- Cooking: 30-35 minutes
- 1 kilo of fresh chestnuts
- Water (enough to cover the chestnuts)
- 1 pinch of salt
- Wash the chestnuts well to remove dirt or impurities.
- Make a shallow cut in the bulging part of each chestnut with a sharp knife. This step is essential for prevent chestnuts from bursting during cooking.
- Place the chestnuts in a large pot and cover them completely with water.
- Add a pinch of salt to the water.
- Bring to a boil and keep simmering gently for 30-35 minutes. Check cooking by pricking a chestnut, It should be tender but not falling apart..
- Turn off the heat and let the chestnuts rest in the hot water for a few more minutes.
- Peel the chestnuts while they are still warmsince the skin comes off better than if they are allowed to cool completely.
- Serve them alone, as an accompaniment or reserved for other recipes.
Serves four to six people.
- Calories: approximately 200 kcal
- Carbohydrates: 45 g
- Protein: 2 g
- Fat: 1 g
- Fiber: 5g
It should be noted that these are estimates, and the precise nutritional values depend on the specific ingredients used in preparation and the quantities in each serving.
Cooked chestnuts can be stored in an airtight container in the refrigerator for two to three days. They can also be frozen once peeled to preserve them for longer.
