Chestnuts
Chestnuts - The chestnut, part of the genus Castanea is a nut with a tender starchy center surrounded by a hard dark brown shell. The flavor is slightly sweet.
Culinary uses
Raw chestnuts left out at room temperature for 24-48 hours, can be easily peeled using a small kitchen knife. The outer shell is removed, and then the thin inside skin. Fresh chestnuts should be consumed within a week.
Chestnuts are typically eaten candied, boiled or roasted. In France, candied chestnuts are callled marrons glacés. In the United States, chestnuts have found a place in autumn dishes, particularly Thanksgiving. Chestnuts are also ground into flour, which can then be used in breads, cakes, and pasta.
Chestnuts Recipes
References
Fast Facts
-
Original U.S. Habitat
Eastern United States
-
Fact:
Frequently used in Italian Food
-
Fact:
Less than 1% of the world's chestnuts are grown in the U.S.
-
Fact:
-
Fact:
Roasted on street corners in New York City
-
Fact:
The wood of the tree is similar to Oak
