New This Month

Lily's Chestnuts

Roasted chestnuts are available on nearly every NYC street corner in the winter. This recipe, by Martha's friend Lily Mei, calls for salt to concentrate the flavor and a wok for the actual roasting.

Source: Martha Stewart Living Television

Ingredients

  • 50 to 55 (about 1 3/4 pounds) raw whole chestnuts
  • 5 cups coarse salt

Directions

  1. Place chestnuts in a wok, pour salt over them, and stir to combine. Cook over medium high heat, stirring every 2 minutes, until chestnuts color slightly and begin to crack open, about 20 minutes. Using a slotted spoon, remove to a baking pan to cool several minutes. Serve warm.

Cook's Notes

One important note: To keep the chestnuts from bursting while cooking, be sure to make a cross-shaped incision, 1/4-inch per cut, on the rounded side of the shell.

Reviews Add a comment