This holiday season I have been intrigued by chestnuts: not just roasting and eating these delicious morsels on their own, but experimenting with new and interesting ideas for including them in my meals.
I was also curious about the nutritional characteristics of chestnuts and have been interested to find that they are more similar to a whole grain than to other tree nuts. They're low in fat and protein and are mostly carbohydrate and water, meaning they are much lower in calories than tree nuts. They are also high in fiber and minerals, including calcium, potassium, phosphorus, iron, magnesium. So while they won't give you that "good fat" boost and protein "staying power" of other nuts, they can be a nice addition to your diet in terms of other nutrients, as well as being a unique, seasonal, and tasty touch to your meal.
A few of my favorite recipes so far this chestnut season are:
- Appetizer: Candied Chestnut and Brie Crostinis -- a fun and interesting winter hors-d'oevre to delight your friends
- Soup: Chestnut & Lobster Soup (from Bon Appetit, January 2002) -- a lovely soup that tastes decadent but yet is very healthy with its milk base and seafood and chestnut ingredients. I topped this with a thyme-infused crème fraiche and used a very good madeira, and it was perfect
- Salad: Arugula with Candied Chestnuts, Stilton Blue, Dried Tart Cherries and a Fig Balsamic Dressing -- a delicious winter salad
- Entrée: Chestnut, Sunchoke & Swiss Chard Pasta -- a new creation of mine for a lovely mid-winter meal
Cheers to chestnuts!
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