Chestnuts

I never knew my love for chestnuts until I arrived in Paris and ate them hot, straight from the fire, burning my fingers and warming my senses. That was the moment the love affair began. It’s not a relationship you have all year round, allowing other affairs to take their place, but it always knocks on the door around November, when the streets of France fill with carts roasting chestnuts and market stalls selling raw ones.

Around the world, chestnuts can be simplified into two types – those we already know well, called horse chestnuts, growing in parks but absolutely unedible, and others. The edible and very delicious ones. In various varieties. 

Although there are countries where chestnut consumption is almost non-existent, France is not one of those, as the first cold winter breezes come together with markets full of chestnuts, street vendors selling them roasted on an open fire and people using steamed ones, bought at shops, to whisk up creamy soups, add to stuffings (especially at Christmas) and to eat in many other ways.

Among the most famous chestnut-producing countries, next to France, where chestnuts are prepared in numerous ways, are Italy, Asian countries, Turkey, and parts of Africa.

Many might assume chestnuts are vegetables because they are mostly found in the fruit and vegetable sections of supermarkets and are often consumed alongside meat, vegetables, or butter. However, a chestnut is, in fact, a nut (chestnut), which, unlike other nuts, contains much less oil and instead consists of about 40–50% water, a similar proportion of carbohydrates, and a bit of protein. Before potatoes became a staple in European diets, chestnuts were a primary source of carbohydrates for Europeans, as they contain twice as much starch. 

In China, Japan, and Southern Europe, chestnuts are ground into flour to bake various pastries and bread. In France, the most popular ways to consume chestnuts include chestnut cream (crème de marron), candied chestnuts (marrons glacés), or cooking them alongside meat dishes or making in crepes.

Season in France

Chestnut harvest lasts from October to March.

How to Choose 

Living in France, it is fairly simple to choose a good chestnut because every market offers fresh ones almost every day, which is very different from countries where they are imported, and one has to look at them carefully for shine, smoothness, and weight when choosing. There should be no blemishes, and if you hear movement inside when shaken, it means the chestnut has started to dry out, and it’s better not to buy it. Again, a thing that I have never experienced living in France and buying mine at the market picked the day before the market, yet so many times when I lived in Latvia.

After buying, to know which ones are good and which are not, place them in cold water. The ones floating on top should to be discarded. 

Storing

Fresh. Chestnuts can be stored in the refrigerator for up to eight days, in the fruit and vegetable compartment.

Freezing. You can freeze chestnuts after removing the first skin and when ready to be boiled, you do that without defrosting. If you are about to grill them after freezing, before you put them in the freezer, cut the first skin, making a cross on the top the chestnut. After, you can grill them without defrosting. Remember, that you can freeze them also after cooking and cleaning.

Chestnut flour. Should not be stored for more than one month after opening. When using chestnut flour, mix it with other flours in your recipe, as its strong flavour can overpower a dish if used in excess.

Preparation

Before any preparation method, make a cross-cut on the top of each chestnut with a very sharp knife, cutting not only through the first shell but the second as well. This allows heat to penetrate more easily while releasing pressure during cooking. Once prepared, you can choose from various cooking methods depending on your recipe.

Fast boiling. To take off the first skin (that will be followed by further preparation), place them in boiling water for 5 minutes, take them out and peel. Adding some oil to the water eases the peeling process, remembering to boil them in small quantities to manage peeling while they are hot. Otherwise, it is almost impossible. 

To boil them ready for consumption, boil water, add scored chestnuts and cook for 20-30 minutes, depending on the variety and size. They are ready when you insert a knife, and it slides in easily. Drain and peel off as quickly as possible. 

For grilling. Use a perforated chestnut pan (easily available in France) and grill on an open fire for 15 minutes, take off and place in a damp cloth to ease the peeling off. Eat warm, bien sûr. 

In the oven. Cook them for 20 minutes at 220°C degrees. A small plate of hot water in the oven humidifies the air, making them more plump. Eat right away, dipped in butter and washing down with a creamy chardonnay.