Before roasting chestnuts they should be rinsed and dried, and a small slit or cross must be made in the skin or they will burst.
Pre-heat the oven to 200°CC. Roast prepared chestnuts, in small batches, for 10-20 minutes. Transfer to a tea-towel.
Alternatively, you can cook the prepared chestnuts in batches, in a saucepan of simmering water for approximately 15 minutes. Drain and transfer to a tea-towel.
Whether you roast or boil, chestnuts are very difficult to peel once cold. Wear heat-resistant gloves, or use a tea-towel, and peel them as soon as possible.

Categories: Nuts


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