Chestnuts must be peeled while they’re still warm; use a kitchen towel to protect your fingers as much as you can. They need not be sizzling hot for the skins to slip off, but as you’ll see, the hotter the better. If they start to cool and the skins start to stick a bit, reheat and start again.
Ingredients
- 1 pound chestnuts, a shallow X-cut made in the flat side
How to Make It
- TO BOIL Put the chestnuts in a pot with lightly salted water to cover and bring to a boil. Turn off the heat after 3 to 4 minutes. Remove a few chestnuts at a time from the water and use a sharp knife to cut off the shell and inner skin. Purée, mash, or use in other recipes.
- TO GRILL OR ROAST Prepare a charcoal, wood, or gas grill; adjust the rack to about 4 inches from the heat source. Or turn the oven to 450°F. Put the chestnuts directly on the grill or a perforated grill pan, or on a rimmed baking sheet. Grill with the cover down or roast, turning occasionally, until you can remove the shells easily, about 15 minutes. Eat warm, out of hand. Or remove the shells and skins and sauté in olive oil or butter or use in other recipes.
