We are not in France, but if we were this (below) is what would be filling our pockets.
It's Chestnut Harvest time, and we always ate a dozen or so annually. I don't really know why we didn't eat more, but we didn't.
My favourite way of preparing them was to make a small cut in the pointed end, and boil for about 20 mins. Then, when peeled, a tiny sprinkling of salt completed the job. Delicious.
We shall, of course, be having some with the Turkey on Dec 25th, but they will probably come ready prepared in a vacuum pack! Not the same is it.
When he had an open fire we used to roast our chestnuts over the coals in a lidded chestnut roaster. Sometimes they blew the lid off if we forgot to prick them first!
ReplyDeleteIn France I have a special pan, with holes in the bottom, for roasting Chestnuts. It does tend to burn them a bit.
DeleteToo early for chestnut yet around here. We cook them on top of the wood burner now and again. Boiling them and salting them sounds a better way to cook them. Theyd be softer for a start.
ReplyDeleteThe texture changes when they're boiled. I prefer them.
DeleteWe collect them and bring them home to put on window sills in an doorways, they deter spiders from entering. A trick I learnt from my Scottish mum in law, and it works.
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