It’s time for chestnuts: the best recipes

With autumn and the onset of cold weather, the weather chestnuts. And it is that nothing is more pleasant to the palate than to savor them roast while we are walking down the street or at home watching a movie.

But in addition to that, this fruit is wonderful as an ingredient to prepare spectacular dishes. So this time we are sharing with you some of the best chestnut recipes. Let’s go to the kitchen!

Recipe ideas with chestnuts

milk chestnuts

Chestnuts/Photo: Pixabay

We start with him dessertand with one of the most traditional and ancient from Galicia in addition. We refer to the milk chestnuts, a very simple recipe to prepare that will delight the sweet tooth of the house. For half a kilo of chestnuts you need a liter of water, a liter of milk, a pinch of salt, a tablespoon of sugarsome twigs fennel (what we call in Galician land fiuncho). Optionally you can add cinnamon and honeybut it is already according to your taste.

you must first peel the chestnuts then put them in a saucepan with the water on the fire, to which you must add the fennel and salt. When they’re cooked, usually in about 45 minutes, drain them and wait for them to cool a bit or you’ll burn yourself peeling off that second skin. This way of cooking them will also serve you for any recipe that calls for them this way.

Once you are done, boil them in the milk with the sugar, to which you can add cinnamon and/or honey if you wish. Unmold and serve hot or cold in individual cups or bowls.

chestnut jam

    chestnut jam
Chestnut Jam/Photo: Pixabay

The chestnut jam It’s a delight. It is a long-lasting preserve, so it is perfect for preparing and storing in the pantry. It will take you out of more than a rush for a snack or breakfast toast, accompanied by a good bread it will delight the most demanding palates.

In a saucepan pour a glass of water with 250 grams of white sugar Yes 250 grams of brown sugar. Stir until you get a light syrup then add 500 grams of peeled and cooked chestnuts that will have to be broken down a bit. When it boils, lower the heat and stir for another half hour. Then take it out and wait for it to cool down a bit before pouring it into the jars where you are going to store it.

chestnut hummus

Hummus/Photo: Unsplash

If, like us, you are passionate about Hummus of all kinds and colors, you must try the chestnuts. It is prepared with 200 grams of cooked chickpeas100 grams of cooked chestnuts, tahinithe juice of half a lemon, a clove of garlic, ginger to taste, paprika and olive oil.

You will only have to introduce all the ingredients in a powerful blender or in a food processor, except the paprika and the oil, which you must add just before eating. It keeps well in a tightly closed container in the refrigerator, so it will also serve you for several days.

Aubergines stuffed with chestnuts and mushrooms

Eggplant/Photo: Unsplash

A complete recipe and very easy to prepare are the aubergines stuffed with chestnuts and mushrooms. As in the rest of the cases, you must have the well peeled and cooked chestnuts to be able to cook with them.

you need some small eggplants100 grams of chestnuts200 grams of mushrooms or the mushrooms you like the most, a spring onion, liquid cream for cooking, 40 milliliters of White wine, grated cheese, breadcrumbs, thyme, black pepper, salt and extra virgin olive oil. wash it eggplant, cut its ends then recut lengthwise to have two halves. Make a few incisions in the inner part of the meat, brush it with oil and microwave eight minutes or until cooked.

During, cleanly chop the mushrooms, the spring onion and the clove of garlic, and brown everything in a pan. Remove the meat from the eggplants, without piercing the skin, and add it to the sauce. Also add the chestnuts shredded, the has comesalt and pepper, pour in the wine and cook on the stove until it becomes a honeyed mass. Fill the eggplant skins with thispour a little liquid cream, the grated bread and the cheese on top, and gratinate in the microwave for another five minutes.

Chicken stew with chestnuts

For those who want a recipe with meat and chestnutsit is very easy to prepare chicken stew with them. Brown in a pan with olive oil four chicken hindquarters well chopped and seasoned. When they are ready, add two cloves of garlic chopped, medium onion and saffron. Then add 150 grams of roasted chestnuts and peeled into pieces, and cover the whole with a pint of chicken broth. Leave to cook for 20 minutes. Then all you have to do is dress and serve hot.

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