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Oct 1, 2010 11:04 PM

What can I do with fresh chestnuts?

Hi all, my local market is now selling peeled chestnuts, both with and without the inner brown skins. Have never cooked with them before, besides making tortes with canned chestnut paste. What would be some delicious ways to use them? I am mostly interetested in savoury ideas but if you have a real knock-your-socks-off desert please share too.

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  1. in a stuffing/dressing for poultry and be glad they're shelled those f*ckers can be a major pain.

    2 Replies
    1. re: hill food

      Do you boil or roast? I think peeling them might be easier roasted than boiled.

      1. re: jvanderh

        y'know, I don't remember, after that Thanksgiving chore in about 1992, I've either used pre-peeled or even canned rather than try it again

    2. I love to eat kuri gohan (chestnut rice) when chestnuts are in season. Here's a recipe to try. And you can make this in your rice cooker or stovetop if you do not have a donabe.

      1. To me, the best thing about chestnuts is when they are still shelled and roasted. Means Thanksgiving/Christmas time. Personally, it was not so much the outer shell that was hard to remove but that inner brown skin. Ah the smell and the taste!

        But then yes, we had leftovers. We used them as if they were tree nuts, roasted, chopped, diced, added to a pilaf, sometimes a salad like you would a walnut. I also think they sorta have a water chestnut quality and have used them when I had them as such. Use them as you might a large garlic clove, thin sliced and sauted with garlic as a base for other dishes......