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Chestnut: A Look Into the Holiday Treat
Nutrition | December 20, 2017
Do you remember the famous line from The Holiday Song, “Chestnuts roasting on an open fire,” and ever wondered what a chestnut is?
According to an article published in Live Science, “Chestnuts became a staple in the mountainous regions around the Mediterranean Sea thousands of years ago, in part because most cereal grains couldn’t grow in these areas…. Some historians say that roasting chestnuts dates back to the 16th century, when vendors sold the treat on the streets of Rome. Other scholars put their debut in Portugal for St. Martin’s Day, and in Modena, Italy, for St. Simon’s Day.” [1]
Unlike the nuts and seeds we’re used to, Chestnuts are typically roasted in order to cut through their oftentimes raw, bitter taste and bring out their natural sweetness. In the United States, they tend to be a seasonal food, available between mid-fall and late winter. Finding them outside of this time can be both laborious and expensive; they’ll usually be found canned and in the baking section of markets. Aside from being consumed whole, chestnuts can be used as an ingredient for stuffing’s, casseroles, and baked treats. They also can be used to garnish salads or seasonal dishes, or ground into a flour for baking. Some paleo followers like to use it as a gluten free alternative to conventional white flour.
What you may not know about chestnuts is that, contrary to belief, they’re more carbohydrate than fat. Even though they are indeed a nut, they’re very low in fat, and fall under the starchier side. However, they don’t contain very much fiber or protein, and do contain more sugar in comparison to nuts. Consider them a “low fat, starchy nut”. Those of you who need to watch your carbohydrate intake should consume them in moderation. It helps that they’re a seasonal food; so even an occasional serving shouldn’t be too bad. [2]
Something interesting to note is that chestnuts are one of the few nuts to contain a decent amount of Vitamin C, next to pistachios and hazelnuts. Chestnuts also contain trace amounts of Vitamin B6, magnesium, manganese, and copper. [3]
While I have no personal experience in preparing them just yet, I’d like to know how you incorporate them into your holiday foods. Do you roast them like the song? Or boil or steam them? These are a nice little holiday treat from nature that we should feel free to explore!
Sources:
[1] https://www.livescience.com/32895-holiday-traditions-roasting-chestnuts-christmastime.html
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Private Member |
I tried roasting them one year. Although not a horrible experience, they are more difficult than I thought they would be. The roasting is easy enough, but trying to get them out of their shells is tricky! From now on, I’m happy sticking to buying them from street vendors – although my favorite memory of this is from Italy (I have yet to see a chestnut vendor in Pittsburgh).
Private Member |
Hi Zuzka! I am from Portugal, so I am used to have chestnuts every year, by fall, and I love them! 😋 I like them the most cooked in the fire (if you have a fire pit or fireplace) but also roasted in the oven. Just give them a cut by the middle and toss some coarse salt while they are roasting. They could take about 30 min to cook at 175 Celsius,1 so just keep an eye and toss them around sometimes so the salt gets evenly distributed. When you see they start to open and separate from the outside shell, try one of them. Must be soft and delicious!!! You can also boil them, just with a little cut in the middle, with some fennel seeds! Come really good too!!! 😀 Enjoy! Merry Christmas! Feliz Natal 😊
Private Member |
germany
Hi Zuzka, I life in Germany close to the forest. I go there for walk with my dog almost every day.
There are a lot of chestnut trees 🙂 I collect one bag of them in October 🙂
But here also you can buy it almost in every supermarket.
I like the chestnuts roasted in the oven. As Vanessa explained, I wash them and give them a cut in the middle. I let them a little wet, I have the feeling when they wet they get softer after roasting.
I put them in the oven for approx. 30min and after they open the shell I put them out. I like to eat it warm
We have a lot of “Weihnachtsmarkt” ‘X-Mas –Markets’ here in Germany and they sell roasted chestnuts everywhere. (Much more expansive, but ready-to-eat on the street)
I wish you and all Z-Members a wonderful Christmas season!
Ciao Cigdem
Private Member |
Roast them or stuff them in a whole chicken when I’m cooking. Un-shelled of course.
Private Member |
After roasting as Cigdem explained, it helps to let them sit for a litte while in a wet towel to steam. They become softer and easier to shell.
Private Member |
Ahh… My favourite part of the winter season:) I come from Turkey and chestnuts are very common in the winter months. We usually roast them in the oven or in a pan on the stove. First you make two cuts on every chestnut like a cross and put them in water at least for an hour. This way they peel way easier. I usually cook them at 200°C around 30 mins.