Chestnuts are an inseparable part of the Christmas holiday table in France, Belgium and Germany.
How do you cook these unusual nuts so they turn out not only homey and delicious, but healthy too? There are plenty of different options and recipes. They can be fried and boiled, and if you grind them into flour and knead a dough from it, you get fragrant baked goods: shortbread cookies, filled pies, sweet cakes. They are also often added as an ingredient to risotto or traditional pilaf.
To roast chestnuts, you need to score each one with a knife, since they often burst with a bang. Keep the nuts over the heat until a distinctive smell appears — but not a burnt one! Otherwise they'll be bad for your health and you'll have to start all over. You don't need to add oil to the pan. Cook the chestnuts over low heat until soft. They will look unappealing, but they'll turn tender and appetizing
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