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 their nutritional characteristics and have been interested to find that they are more similar to a whole grain than to other tree nuts (low in fat and protein and mostly carbohydrate and water) -- meaning they are much lower in calories than tree nuts. They're 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 very tasty addition to your ingredient repertoire.
A few of my favorite recipes so far this chestnut season are:
- Appetizer: Candied Chestnut, Apricot & Brie Crostini
- a fun and interesting winter hors-d'oeuvre to delight your friends - Soup: Chestnut & Lobster Soup (from Bon Appetit, January 2002)
- a lovely soup that combines two delicious ingredients with great results. I used a very good madeira, and topped this with a tarragon-infused creme fraiche, 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!
