December 6, 2022, 10:30 am | Read time: 4 minutes
Chestnuts are especially popular in the cold season. These delicious edible chestnuts can be easily prepared at home–though peeling them isn’t always straightforward. myHOMEBOOK reveals how to do it effortlessly.
Roasted chestnuts, chestnut soup, or as a stuffing for poultry–edible chestnuts are versatile in the kitchen. Many also know them from Christmas or winter markets, where hot chestnuts, also called “maroni,” are often freshly roasted–incidentally, one of the healthier snacks during Advent. Edible chestnuts can also be prepared at home. However, a bigger challenge for some is figuring out the best way to peel chestnuts. The key lies in the proper preparation.
How to Peel Chestnuts
Whether you prepare the chestnuts in the oven, microwave, or pot, you should always score them crosswise with a knife beforehand. This makes peeling the chestnuts much easier. However, scoring can be quite tricky since the shell is very hard. Here’s a tip: Soak the chestnuts in water for one to two hours before preparation. This softens the shell, making it easier to cut with a knife. After preparation, you can use the tips formed by the scored cross as a starting point for peeling.
Important: No matter how you prepare the chestnuts, they should still be hot to make peeling easier. Once the chestnuts cool completely, the shell becomes harder to remove. To avoid burning your fingers, handle them with gloves or a dish towel.
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4 Ways to Prepare Chestnuts
Depending on what you want to do with the chestnuts, you can prepare them in different ways. Do you need them just as stuffing, for a soup, or should they remain whole? Here are various preparation methods:
1. Roasting Chestnuts in the Oven
Roast chestnuts in the oven if you want to eat them directly afterward. First, score the chestnuts and then spread them on a baking sheet. Place a heat-resistant dish with water in the oven to prevent the chestnuts from drying out. At 200 degrees Celsius, the chestnuts are ready after about 20 to 25 minutes.
2. Chestnuts from the Microwave
Chestnuts can actually be prepared in the microwave. This method is quicker, and the shell is easier to remove. Place the scored chestnuts in a bowl with some water in the microwave for about a minute. Then shake the bowl once and put it back in the microwave. The steam helps loosen the shell. The downside of this method: the roasted aroma you get from the oven is missing here. However, you can directly use the chestnuts for a soup or stuffing.
3. Roasting Chestnuts in a Pan
For a delicious roasted aroma, you can also prepare chestnuts in a pan. Place the scored chestnuts without any fat in a pan with a lid–fry for about 20 minutes at low temperature, stirring occasionally.
4. Boiling Chestnuts
The fourth method is particularly suitable if you want to process the chestnuts directly. When you boil chestnuts, the flesh remains soft and is easier to puree. Place the scored chestnuts in a pot with salted water and bring to a boil. After about ten minutes, the shell should have opened at the scored spot. Then they are ready.
Properly Removing the Inner Skin
Anyone who has eaten chestnuts knows that beneath the shell is a fuzzy inner skin that must be removed before eating. It’s easiest to do this right after peeling the chestnuts. Rub the chestnut with a clean kitchen towel–this helps remove the inner skin. Again, the skin comes off more easily when the chestnuts are still hot.