Three ways to make chestnuts, the recipe by Ada Parellada

The Castanyada is here and the chef from the Semproniana restaurant comes to our rescue. What can we do with chestnuts? Well, here are three ideas: roast them, boil them, and make a sauce with them for meat.

Roasted in the oven

Step by step:

• We make a cut in the chestnuts and soak them in water for a minimum of 1 hour.
• We bake them for 25 minutes at 180 ºC.
• We cover them with a thick cloth for about ten minutes before eating them. The steam created inside the cloth helps to peel them easily.

Boiled

Ingredients:

• Chestnuts
• A couple of bay leaves
• Salt

Step by step:

• We make a cut in the chestnuts and boil them for 30 minutes with the bay leaf and salt.
• We peel them, while still hot, as we take them out of the water.

Chestnut cream or sauce to accompany meat

Ingredients:

• 150 g of roasted or boiled chestnuts, peeled
• 500 ml of liquid cream
• 250 ml of milk
• Salt and pepper

Step by step:

• We put the chestnuts in a small saucepan and cover them with the cream and the milk. We cook it slowly for about 20 minutes, until the chestnuts are very soft. We season with salt and pepper and blend until we achieve a fine puree or sauce.
• We cook the fillet on the grill and accompany it with the sauce.