Using a sharp knife, make an “X” on the flat side of each chestnut. This prevents them from bursting during boiling and makes peeling easier.
3. Boil the Chestnuts:
Fill a large pot with water and bring it to a boil.
Add the chestnuts to the boiling water.
Optional: Add a pinch of salt or a bay leaf for extra flavor.
Simmer the chestnuts for 30–40 minutes, depending on their size.
4. Test for Doneness:
Chestnuts are done when the shell begins to peel away at the scored “X” and the nut inside feels tender when pierced with a fork.
5. Drain and Peel:
Drain the chestnuts and let them cool slightly.
While still warm, peel away the shell and inner skin for best results.
How to Serve Boiled Chestnuts
Plain:
continued on next page
