Chesnuts are not just oh soooo beautiful to photograph, but also great source of very unique antioxidants: gallic acid and ellagic acid (with which are able to induce antiinflammatory, gastroprotective, and anticarcinogenic activities) — two antioxidants that increase in concentration when cooked!
Make sure you foraged the right type if not storebought though! Sweet chestnuts are edible, but horse chestnuts are poisonous.
This is the simplest roasted chestnut recipe you can think of! It's so easy to make and only requires a 3 ingredients.
Plus, it can be made in a skillet, so there's no need for a messy oven cleanup.
INGREDIENTS
500 g fresh chestnuts
1 cup water
1 tsp salt
directions
1. To prepare chestnuts, cut each one and make an incision just to get through the shell. Some people prefer to make a cross-shape incision, while others simply cut along the line that naturally divides the nut in half. I personally find that the cross is easier to peel after the chestnut is cooked.
2. Soak the chestnuts in water for at least 30 minutes.
3. Preheat a large skillet over medium heat and grease with oil.
4. Drain the chestnuts and add to the skillet, cover with a lid leaving it slightly ajar to allow steam to escape.
5. Cook the chestnuts for about 35 minutes, stirring occasionally, until they are roasted and the cuts in the shell start to curl up.
6. When all chestnuts are slightly opened, turn off the stove and close the lid completely.
Sprinkle some salt and let it sit (and steep) for about 15 minutes.
7. Enjoy when cool enough for peeling!
P.S. I think they taste best when still a bit warm...
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