Roasted Chestnuts Oven or Stove Top
1 1/2-2 lbs chestnuts
1 tablespoon paleo oil
1/4 cup water
Using a sharp knife cut an X into one side of the chestnut to allow the
steam caused by roasting to escape. Safest is to use a chestnut knife.
Toss chestnuts with oil.
In a dry pan over low heat heat pan till hot, then add chestnuts cover and
stir every few minutes for 15 minutes.
Add water and continue to roast, covered and stirring until water is
evaporated and chestnuts are tender about 5 minutes.
Serve hot with salt.
Preheat oven to 425 degrees.
Roast chestnuts for 20 to 30 minutes or until chestnuts are tender, easy to
peel, golden brown in color, and the shells are beginning to open. For even
roasting, gently stir to turn them over after about 10 minutes. The sliced
part of the shells will curl back.
Remove the nuts from the oven, make a mound of them in an old towel, wrap
them up, squeeze them hard -- they should crackle -- and let them sit for
a few minutes.
Peel nuts when they are cool enough to handle. Hot chestnuts peel easier
than cold ones.
From: Food.com: Rita