This weekend we roasted chestnuts. Something I have never done before. First we rinsed the chestnuts because they were packed in peat. Then laid them to dry. Then scored the tops. It is very important to do this or else they will explode in the oven. Placed them on a baking sheet, in a preheated 400ºF oven and bake for 20-30 minutes.
Shelling them was fun and everyone helped. They were quite meaty in size and in texture. And of course some peeled easily than others. The hues of brown to golden brown were appealing and their warmth mouthwatering.
Hope you had a good weekend! - JW
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