1/2 pound chestnuts in the shell (14 to 15 pieces)
Preheat the oven to 350.
On the flat side of each chestnut, cut an X through the shell large enough to reach the edges. Place the chestnuts on a cookie sheet in a single layer, flat side up. Roast for 20 minutes, or until a knife easily slides into the nut meat. Peel while still warm. Makes 1 cup.
from Vegetable Love, p. 508
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