CHESTNUT TIME
This pic is courtesy of Linda D. In Rome Italy. Chestnuts welcomes winter in several ways, and recipes of all types emerge everywhere.
Please share with our readers your favorite way of using chestnuts, and I will share one if my all-time favorite. Let’s get our holidays rolling with some interesting ideas.
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Chestnuts are edible nuts of trees and shrubs that are included in the Castanea genus.
The chestnut trees have reddish-brown or grey bark, green leaves, and long and drooping flowers that usually appear on the trees during springtime.
The dry fruits come in different varieties and sizes. A few of the most common types of chestnuts are American chestnut (Castanea dentata), Chinese chestnut (Castanea mollissima), Japanese chestnut (Castanea crenata), and European chestnut (Castanea sativa).
Chestnuts are typically steamed, boiled, or roasted. You shouldn’t eat them raw due to tannic acid content, which can cause stomach irritation.
You can include cooked chestnuts in your savory and sweet dishes, including salads, soups, stuffings, pasta, hummus, cupcakes, and of course, the newly infamous Mont Blanc.
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