Diamond R Ranch Chestnut Appetizer
½ - 1 pound roasted chestnuts*
½ -1 cup salt
1 stick, salted butter
Sprig rosemary
½ teaspoon nutmeg
Salt and pepper to taste
Directions
Preheat oven to 375.
Prepare chestnuts for roasting. Using a paring knife, cut a large X on the flat side of the chestnut, making sure to cut through to the chestnut but not through the chestnut. Place chestnuts in a heat-safe bowl. Pour boiling water over the chestnuts to cover. Add lots of salt and stir. Let chestnuts soak for 10-20 minutes.
Using a slotted spoon, remove chestnuts from the bowl and place on foil-lined baking sheet turning the chestnuts so the cut side of the chestnut is showing.
Roast for 10-15 minutes.
While chestnuts are roasting, prepare the butter sauce:
Put butter, rosemary sprig and nutmeg in small pot over low heat. As butter melts, stir. Add salt to taste and add a dash more nutmeg, again to taste. Keep warm.
Remove chestnuts from the oven when the X is peeling and curling back. There may be some chestnuts doing this before others, remove those chestnuts and return the sheet pan to the oven. Check frequently for remaining chestnuts to be roasted.
You will want to peel the chestnut shells off while they are hot to the touch, using a potholder or paper towels to protect your fingers. If the chestnuts cool down making them difficult to peel, place them back in the oven to warm up.
Place peeled chestnuts in pot with warm butter sauce. When all chestnuts are shelled and in the pot, transfer to serving bowl and enjoy.
Fixed this way, the chestnuts and butter sauce make a delicious addition to roasted brussels sprouts or other vegetables. Just pour the chestnuts and butter sauce over the vegetables, stir and serve.