Chestnuts: The Starchy Nut That Behaves Like a Vegetable

Most nuts are rich and oily, but chestnuts are unusual. They are high in starch and low in fat, which makes them more like a root vegetable or grain than a nut. Sweet chestnuts grow in southern Europe, Turkey, East Asia and parts of North America, and for many mountain communities in Italy, France and Corsica they were once a staple food, ground into flour for bread and polenta.

Flavour and texture

Fresh roasted chestnuts are soft, mealy and gently sweet, with a smoky, earthy flavour. Boiled ones are creamier and more subtle. They are not crunchy. Dried chestnuts are chewier and need soaking.

Do not confuse them

Sweet chestnuts, which are the edible kind, are not the same as horse chestnuts or conkers. Horse chestnuts are poisonous and should never be eaten. Sweet chestnuts have long, spiky husks and a pointed tip with a small tuft on each nut, while horse chestnut husks have short, stubby spikes and the nuts are round and shiny. When in doubt, buy from a shop or market rather than foraging.

How to roast them

Cut a cross or slit through the shell on the flat side of each nut, so steam can escape. Roast at 220°C (425°F) for about 20 to 25 minutes, or boil for 15 minutes, then peel while still warm, taking away both the shell and the papery inner skin. Cooled chestnuts are much harder to peel, so work in small batches.

Cooking ideas

Chestnuts are classic in Christmas stuffings, with Brussels sprouts, in soups with mushrooms or celeriac, and in French marrons glacés. Chestnut purée, sweetened or unsweetened, goes into desserts such as Mont Blanc. Chestnut flour makes sweet, tender pancakes, cakes and the Tuscan cake castagnaccio. They are also nice with sausage, root vegetables, apple, sage and cream.

Chestnuts contain carbohydrate, fibre, vitamin C (unusual for a nut) and some B vitamins and potassium. They are lower in fat and calories than most nuts, though sweetened purées and glazed chestnuts can contain lots of sugar.

Storage

Fresh chestnuts spoil faster than other nuts, since they contain moisture. Keep them in the fridge in a paper bag for up to two weeks, and discard any that rattle inside, feel light or show mould. Cooked, peeled chestnuts freeze well for months. Vacuum-packed and canned versions are convenient.

Cautions

Chestnuts are not as common an allergen as other tree nuts, but they can cause reactions, particularly in people with latex allergy. People with a tree nut allergy should check with their doctor first. Never eat them raw in large amounts, as the tannins can upset the stomach, and skip any with a sour smell or black rot.

This article is general information, not medical advice.