If you hear “chestnuts” and your first thought is “roasting on an open fire,” you’re hardly alone. Chestnuts are practically synonymous with December and the holiday season thanks to the Nat King Cole song. And these hearty nuts are a great addition to any feast, providing both warm deliciousness and substantial nutrition to get you through the winter.
Chestnuts are part of the same family as beech nuts, and they’re in season from October through December. While chestnuts are indeed nuts, you might be surprised that they don’t have a similar nutritional profile to other tree nuts like almonds, cashews, or Brazil nuts. Instead, chestnuts have a very high water content and a very low oil content, making them much more similar to a fruit or a vegetable. Because of their high water content, they’re less calorically dense than other nuts—1 ounce has only about 40 calories, less than one-third of what you would get from other nuts. Chestnuts are primarily made up of starch, which makes them a great source of complex carbohydrates for energy. They’re low in fat and protein, offering less than 1 gram of each per serving.
Even without the heart-healthy fats found in typical nuts, chestnuts are still great for your vascular system because of their fiber and potassium. Fiber, often lauded for its benefits to digestion, can help lower your cholesterol; meanwhile, the potassium in chestnuts is good for fluid balance and helping your kidneys filter out excess sodium, which can prevent high blood pressure.
Chestnuts also deliver nutrients such as vitamin C for boosting immunity, forming healthy tissue, and aiding in the absorption of iron. You’ll also get B vitamins, which are important for energy metabolism and brain function, as well as copper for healthy blood cell formation and bone strength.
Because chestnuts have a mild taste to them, you have plenty of options for how to use them—for example, you could grind up their raw form into flour as a gluten-free replacement in some of your favorite recipes. You could also use roasted chestnuts in place of croutons in a salad or as an addition to a favorite casserole. You’ll find that chestnuts go well with many of your other favorite wintery foods, including Brussels sprouts, turkey, apples, mushrooms, and cabbage, as well as seasonings like sage and thyme.
When you buy fresh chestnuts, make sure you keep them in the fridge, as they are prone to spoiling if left at room temperature. You’ll notice they come with a green skin, which you can keep on while cooking them and remove later once they’re cooked—and yes, you will want to cook them, as their tannins are difficult to digest when eaten raw.
Roasting chestnuts in the oven is much more practical than doing it over an open fire—all you have to do is pierce the skin of each nut (to stop too much steam from building up inside), spread them on a baking sheet, and place into a 400F oven for about a half-hour. Once they’ve cooled slightly, you can easily slide the skin right off. While roasting is the best option for most uses, you can also choose to boil them in water for about 15 minutes if you’re using them for a puree.
Want to include chestnuts in your holiday feast this year? Chestnut soup and chestnut stuffing are two relatively simple but still impressive options that will give you full appreciation of this nut’s versatility.
Chestnut Stuffing
Ingredients
- 1 cups whole chestnuts
- 1 cup unsalted butter
- 1 onion
- 2 cloves garlic
- 2 pounds whole-wheat bread, cubed and dried
- 3 eggs
- 1/3 cup milk
- 1 teaspoon thyme
- 1 teaspoon marjoram
- 1 teaspoon sage
- 1 teaspoon parsley
- 1 teaspoon salt
- 1 teaspoon black pepper
Preheat oven to 400F. Pierce the skin of the chestnuts and roast for 30 minutes until soft. Allow to cool and remove the skins. Coarsely chop the chestnuts into small pieces. Lower oven temperature to 350F. Mince the garlic and chop the onion. Set butter in a saucepan on the stovetop over medium heat and add the onion and garlic. Allow to brown for about two to three minutes. Add chestnuts. Slowly add thyme, marjoram, sage, parsley, salt, and pepper. In a small bowl, whisk together the eggs and milk. Combine with the dried bread cubes, stirring to coat all the bread evenly. Stir in chestnuts, onion, and garlic. Grease a casserole dish and spread the stuffing evenly. Bake for approximately 50 minutes to 1 hour. Alternate option is to use the stuffing to stuff a turkey and roast accordingly.
Chestnut Soup
Ingredients
- 1 tablespoon butter
- 1 carrot
- 1 celery stalk
- 1 small leek
- 2 shallots
- 5 cups chicken broth
- 3 cups raw chestnuts
- 1/2cup heavy cream
- 2 tablespoons grated nutmeg
- Salt and pepper to taste
In a large pot, bring water to a boil. Pierce the skin of each chestnut and set in the water to boilfor 15 minutes. Drain and remove skins.Chop carrot, celery, leek, and shallots. In a largesaucepan, place butter over medium heat and add the vegetables.Add salt and pepper. Afterapproximately 10 minutes, vegetables should be nicely browned.Transfer vegetables to a largesaucepan and add chickenbroth. Add chestnuts. Cover and let simmer over low heat for about 30minutes.Remove saucepan from the heat and transfer the soup in small batches to a foodprocessor or blender to puree until smooth. Add more broth if necessary to achieve a thinconsistency to the soup.Return the soup to the saucepan and keep warm. Serve garnished withgrated nutmeg on top.
