Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Wednesday, November 09, 2011

Boiled Chestnuts

(Kestane Haslama)

Boiled Chestnuts
When buying chestnuts, choose the fat ones, as they will be more delicious when boiled. Soak the chestnuts in water for about 15 minutes to get them to soften. Using a small knife, cut the shells horizontally on the top (fat) side.

Place the chestnuts in a pot, cover with the water. Cook for about 8-10 minutes at low-medium heat. If they are over cooked they will fall apart! Remove the shells and inner skins using a small knife. When the chestnut get cooler, it gets difficult to remove the shells and inner skins. So it is better to do it while still hot.

Serve this healthy nut with orange, pomegranate, raisin and dried mulberries during cold Winter nights or days as a breakfast or snack:)

Fresh chestnut fruits contain very little fat, mostly unsaturated. Their carbohydrate content compares with that of wheat and rice. In some areas Sweet Chestnut trees are called "the bread tree".

They are the only "nuts" that carry vitamin C. One ounce of boiled or steamed chestnuts has 7 mg of vitamin C; dried chestnuts have more than double that amount with 16.6 mg. for one ounce, as much as the lemon. Fresh chestnuts have a very high water content.

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