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    European and Asian origin.

Also rated as a pod vegetable. Slit shell, bake to remove, parboil to remove inner skin, boil or braise and mash.               

1 pound of chestnuts yield about 2/3 pound shelled chestnuts or 2 1/2 cups.

Select  Large, firm, glossy chestnuts.

Market Forms  Loose by the pound, in boxes, cooked whole in cans, pureed in cans, candied whole in bottles.

Serve  As a stuffing for birds, roasted and peeled as a snack, as an accompaniment with meat and vegetables, pureed, in desserts, riced, candied (Maroons glazes are candied whole boiled chestnuts) .  There are chestnut cakes and cakes in which chestnuts are substituted for flour.

Complimenting Condiments and Flavors  Brussel sprouts, goose and turkey, spinach, butter, brandy, ice cream, sugar..

Asparagus Artichoke Asian Long Bean Beans Broccoli Brussel Sprouts Cabbage Cauliflower Celeriac Celery Chestnut Chickpeas Corn Cucumber Dried Peas & Lentils Eggplant/Aubergine Fennel Fiddlehead Fern Hearts of Palm Kohlrabi Lettuces & Field Greens Loofah Okra Peas Peppers Ramp Rice Sprouts Swamp Cabbage Squash & Pumpkins Tomatillo Tomato Wild Rice

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