SnacksVegetarian€
Perfect Boiled Chestnuts
Boiled chestnuts are an autumn classic that, when prepared correctly, become a soft and sweet snack. Learn how to prepare boiled chestnuts so the shell easily separates from the kernel.
Prep time
10 min
Cook time
45 min
Total time
55 min
Servings
4
Recipe
Nuts, chestnuts, chinese, raw
1 kgWater
2 LSalt, table, iodized
1 pinchSpices, bay leaf
1 piecePer servingTotal
Calories:560.2 kcal2240.6 kcal
Protein:10.5 g42 g
Carbohydrates:122.7 g490.8 g
Fiber:0 g0.1 g
Water:609.9 ml2439.5 ml
Fat:2.8 g11.1 g
Micronutrients
Sugar:0 g0 g
Saturated fat:0.4 g1.6 g
Cholesterol:0 mg0 mg
Sodium:42.4 mg169.6 mg
Potassium:1117.8 mg4471.1 mg
Calcium:45.5 mg181.8 mg
Iron:3.6 mg14.2 mg
Magnesium:210.1 mg840.2 mg
Zinc:2.2 mg8.7 mg
Phosphorus:240.1 mg960.2 mg
Vitamin C:90 mg360.1 mg
Vitamin A:25.2 µg100.6 µg
Vitamin D:0 µg0 µg
Vitamin B12:0 µg0 µg
Instructions
1
First wash the chestnuts in cold water and discard any that float to the surface, as these are likely wormy or dried out.
2
Using a sharp knife, cut a horizontal line or a cross on the rounded side of the chestnut. Be careful to cut only through the shell without damaging the flesh too much.
3
Place the chestnuts in a pot and cover them with cold water. Add a pinch of salt and a bay leaf. Let them sit in the water for 10 minutes before starting to heat (this helps soften the shell).
4
Bring the water to a boil, then lower the temperature and cook the chestnuts over medium heat for 40–50 minutes (depending on size).
5
Once cooked, drain the water and wrap the still-hot chestnuts in a damp kitchen towel for 5–10 minutes. The steam will further soften the skin, making it easy to peel the boiled chestnuts.
Nutritional benefits
Thanks to their high content of dietary fiber and complex carbohydrates, this dish supports long-lasting energy and healthy digestion.
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About the recipe
Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.