Chestnut Recipes

Sweet, buttery, and a little starchy, chestnuts are one of the most versatile nuts in the kitchen. They shine in everything from rustic soups to elegant desserts. Below you'll find our favorite ways to enjoy them, starting with the basics and working through savory mains and sweet finishes.

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The Basics: How to Roast Chestnuts

Roasting is the classic preparation, and it's the foundation for almost every other recipe on this page.

You'll need: Fresh chestnuts, a sharp knife, a baking sheet or roasting pan.

1. Preheat your oven to 350°F.
2. Using a sharp knife, cut an "X" into the flat side of each chestnut. Cut all the way through the shell and inner skin down to the nut meat. This step matters — it lets steam escape so the chestnuts don't burst in the oven.
3. Arrange the chestnuts in a single layer, cut side up, on a baking sheet.
4. Roast for 15 to 25 minutes, until the shells peel back at the "X" and the nut inside is tender enough to pierce easily with a fork.
5. Let them cool just until you can handle them, then peel while still warm — the skins come off far more easily before they cool completely.

Quick microwave method: Cut the same "X" in each chestnut, arrange in a single layer in a microwave-safe dish, and microwave on high for about 2 minutes. Do no more than 12 at a time so they cook evenly.

Roasted chestnuts are wonderful eaten warm on their own, but you can also fold them into stuffing, stir-fries, salads, and pasta, or purée them for soups and desserts.

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Savory Dishes

Silky Chestnut Soup

A smooth, autumnal soup that lets the sweet, earthy flavor of chestnuts take center stage, rounded out with a splash of port and a little cream.

Ingredients

• 2 tbsp butter
• 1 onion, chopped
• 1 celery stalk, chopped
• 1 small carrot, chopped
• 2 cups roasted, peeled chestnuts
• 4 cups vegetable or chicken stock
• 1/4 cup ruby port
• 1/2 cup heavy cream
• Salt and pepper to taste

Method

1. Melt the butter in a large pot over medium heat. Add the onion, celery, and carrot, and cook until softened, about 8 minutes.
2. Add the chestnuts and stock. Bring to a simmer and cook for 20 minutes, until everything is very tender.
3. Stir in the port and simmer 5 minutes more.
4. Blend the soup until completely smooth, either with an immersion blender or in batches in a countertop blender.
5. Return to the pot, stir in the cream, and warm gently. Season with salt and pepper and serve.

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Chestnut and Butternut Squash Risotto

Chestnuts add a nutty depth to creamy risotto, while tender chunks of squash bring a gentle sweetness. It's equally at home at a weeknight supper or a holiday dinner.

Ingredients

• 5 cups vegetable stock, kept warm
• 2 tbsp olive oil
• 1 tbsp butter
• 1 onion, finely chopped
• 1 1/2 cups Arborio rice
• 1/2 cup white wine
• 2 cups butternut squash, peeled and cubed
• 1 cup roasted, peeled chestnuts, roughly chopped
• 1/2 cup grated Parmesan
• 2 tbsp chopped fresh sage or thyme
• Salt and pepper

Method

1. In a wide pan, heat the oil and butter over medium heat. Add the onion and cook until soft.
2. Stir in the rice and toast for 1 to 2 minutes, until the edges look translucent.
3. Pour in the wine and stir until absorbed.
4. Add the squash, then begin adding the warm stock one ladleful at a time, stirring often and waiting until each addition is absorbed before adding more.
5. After about 15 minutes, stir in the chestnuts. Continue adding stock until the rice is creamy and tender, about 20 to 25 minutes total.
6. Remove from heat, stir in the Parmesan and herbs, season, and serve right away.

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Vegetarian Bread Stuffing with Swiss Chard and Chestnuts

A hearty, umami-rich stuffing that earns its place at any holiday table. Dried porcini infused into the broth give it deep, savory flavor.

Ingredients

• 1/2 oz dried porcini mushrooms
• 4 cups warm vegetable broth
• 1 large loaf crusty bread, cut into cubes and dried out overnight
• 4 tbsp butter
• 1 onion, chopped
• 2 celery stalks, chopped
• 1 bunch Swiss chard, stems chopped and leaves torn
• 2 cups roasted, peeled chestnuts, roughly chopped
• 2 tbsp chopped fresh herbs (sage, thyme, parsley)
• Salt and pepper

Method

1. Soak the porcini in the warm broth for 20 minutes. Lift them out, chop, and reserve both the mushrooms and the broth.
2. Preheat the oven to 375°F and butter a baking dish.
3. Melt the butter in a large skillet. Cook the onion, celery, and chard stems until soft, then add the chard leaves and wilt them down.
4. In a large bowl, combine the bread cubes, vegetables, chopped porcini, chestnuts, and herbs. Pour over enough of the reserved broth to moisten everything well. Season.
5. Transfer to the baking dish, cover with foil, and bake 25 minutes. Uncover and bake another 20 minutes, until the top is crisp.

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Chestnut Roast (Nut Loaf)

A satisfying vegetarian main that slices like a roast. Crisp on the outside, tender within.

Ingredients

• 2 tbsp oil, plus more for the pan
• 1 onion, finely chopped
• 2 cups roasted, peeled chestnuts, finely chopped or pulsed
• 1 cup cooked rice or breadcrumbs
• 1 cup grated cheese (optional)
• 2 eggs, beaten
• 2 tbsp chopped fresh herbs
• Salt and pepper
• Dried breadcrumbs, for coating

Method

1. Preheat the oven to 375°F and add a little oil to a roasting pan.
2. Cook the onion in the oil until soft. Combine in a bowl with the chestnuts, rice or breadcrumbs, cheese, eggs, and herbs. Season well.
3. Shape the mixture into a roll about 8 inches long, pressing it together firmly, then coat all over with dried breadcrumbs.
4. Set it in the hot roasting pan and turn carefully to coat in the oil.
5. Bake for about 45 minutes, basting now and then, until crisp and golden outside. Slice to serve.

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Japanese Chestnut Rice (Kuri Gohan)

A simple, comforting dish of short-grain rice cooked with chestnuts and finished with toasted sesame. Lovely alongside curries, stews, or grilled fish.

Ingredients

• 2 cups short-grain (sushi) rice
• 2 1/4 cups water
• 1 tbsp sake (optional)
• 1 tsp salt
• 1 1/2 cups peeled raw or par-boiled chestnuts
• Black sesame seeds, for serving

Method

1. Rinse the rice until the water runs clear, then drain.
2. Place the rice in a pot with the water, sake, and salt. Scatter the chestnuts on top.
3. Bring to a boil, then reduce to the lowest heat, cover, and cook for 15 minutes.
4. Turn off the heat and let it steam, still covered, for 10 minutes.
5. Fluff gently, folding the chestnuts through, and serve sprinkled with black sesame seeds.

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Desserts

Chestnut Cream (Sweet Chestnut Spread)

A wonderful way to use up leftover roasted chestnuts. Spread it on toast or shortbread, swirl it into ice cream, or use it as a base for cakes.

Ingredients

• 2 cups roasted, peeled chestnuts
• 1 cup water
• 3/4 cup sugar
• 1 vanilla bean, split (or 1 tsp vanilla extract)
• Pinch of salt

Method

1. Combine the chestnuts, water, sugar, and vanilla in a saucepan. Bring to a simmer and cook for 15 minutes, until the chestnuts are very soft.
2. Remove the vanilla bean (if using a pod, scrape the seeds back into the pot).
3. Blend everything until smooth, adding a splash more water if needed for a spreadable consistency. Stir in the salt.
4. Store in a jar in the refrigerator for up to two weeks.

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Mont Blanc

A classic Parisian dessert: sweetened chestnut purée piped over whipped cream and a crisp meringue base.

Ingredients

• 4 small meringue nests (store-bought or homemade)
• 1 cup heavy cream
• 1 tbsp sugar
• 1 1/2 cups chestnut cream (see recipe above)
• 2 tbsp rum or brandy (optional)
• Powdered sugar, for dusting

Method

1. Whip the cream with the sugar until it holds soft peaks.
2. Stir the rum or brandy into the chestnut cream until smooth and pipeable.
3. Set a meringue nest on each plate. Top with a generous mound of whipped cream.
4. Using a piping bag fitted with a small round tip, pipe the chestnut cream over the cream in long, thin strands to create the signature "mountain" look.
5. Dust lightly with powdered sugar and serve right away.

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Gluten-Free Chestnut Flour Brownies

Soft, fudgy, and naturally gluten-free thanks to chestnut flour, which lends a subtle nutty sweetness.

Ingredients

• 1/2 cup butter
• 6 oz dark chocolate, chopped
• 3/4 cup sugar
• 3 eggs
• 1 tsp vanilla extract
• 3/4 cup chestnut flour
• 1/4 tsp salt
• 1/2 cup chopped roasted chestnuts (optional)

Method

1. Preheat the oven to 350°F and line an 8-inch square pan with parchment.
2. Melt the butter and chocolate together gently, then let cool slightly.
3. Whisk in the sugar, followed by the eggs one at a time, then the vanilla.
4. Fold in the chestnut flour and salt until just combined, then fold in the chopped chestnuts if using.
5. Pour into the pan and bake 22 to 25 minutes, until the top is set but the center is still fudgy. Cool before cutting.

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Have a chestnut recipe of your own? We'd love to hear how you cook with them.

The simplest method to prepare chestnuts is to use the low and slow approach. This method involves cooking them at reduced temperatures for extended periods, enhancing their taste and texture. For instance, roasting or boiling chestnuts at 230 degrees Fahrenheit for one to one and a half hours, adjusting the time for smaller nuts, typically yields good results. Additionally, scoring the shells is not required when cooking at temperatures under 250 degrees.