Preparation:
Cut of the tip of the chestnut with
a shart knif.
Roast:
Arrange a single layer in a shallow
pan. Bake at 400 F. for 20 to 25
minutes.
Serve:
While chestnuts are warm, peel off
outer shell and inner membrane (brown skin).
Store:
Refrigerate cooked and uncooked
chestnuts.
NOTE:
Check chestnuts after 15 minutes. If
they peel easy they are ready to
eat. These are really good with a
little salt on them. We love them
and have them every year.
|
|
|
