Chestnuts make a comeback: A culinary treasure of fall

While on vacation in Madeira, I spotted them in many restaurants, so I couldn't resist trying them. After ordering, a large plate of peeled, roasted chestnuts appeared on the table with toothpicks for eating. They are pricked just like roasted potatoes, and for good reason.

They offer a delicate, sweet note with a nutty finish and a texture reminiscent of potatoes. The easiest comparison would be to roasted sweet potatoes.

Preparing them isn't difficult, but remember that they are unsuitable for eating raw. Roasted chestnuts make an excellent snack for autumn evenings. You can serve them independently or as a side dish with main courses.

Preparing chestnuts:

1. Using a sharp knife, make an incision in the shape of a cross on the rounded side of each chestnut to allow steam to escape during roasting and prevent the chestnuts from bursting.
2. Place the chestnuts in a pot with boiling water and a pinch of salt.
3. Simmer for about 5 minutes. This will reduce roasting time and make peeling easier.
4. Drain the chestnuts and arrange them on a baking sheet. Roast in an oven preheated to 200°C for about 15-20 minutes until the skin becomes brown and crispy.
5. Remove the chestnuts from the oven and let them cool for a few minutes. Then peel them and serve hot.

Edible chestnuts aren't just a tasty snack; they're also a valuable source of essential nutrients. They are rich in starch, transforming into sugar during cooking, giving the chestnuts a sweet flavour. They also contain B vitamins, vitamin C, and minerals like potassium, magnesium, and calcium. These components make chestnuts a healthy choice for those who care about their diet.

They contain a significant amount of fibre, which benefits the digestive system. Additionally, the vitamin C in chestnuts helps support the immune system.