Chestnuts

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This recipe appears on page 381 of the book Nourishing Traditions. Highly prized in Europe, the chestnut is a vegetable almost com- pletely absent from American tables. This may be because a blight de- stroyed America’s vast chestnut for- ests in the early 1900’s.

As the flesh is soft at maturity, chestnuts are consumed as vegetables. The chestnut has the lowest fat con- tent of any edible nut and, conversely, a high carbohydrate content—hence the characteristic sweetness of the chestnut. They contain some protein and are rich in B vitamins, calcium, iron, phosphorus and potassium. Like the fruit of all trees whose roots ex- tend far into the ground, chestnuts are a good source of trace minerals.

Chestnuts are in season in the fall. Select firm nuts with shiny skins. To peel chestnuts, cut an X with a sharp knife on the flat side and roast or boil them for 10 to 15 minutes before removing the skin. Peeling chestnuts for purées, soups or stuffings is a chore; but fortunately peeled, frozen chestnuts are now available. Asian markets also carry peeled, dried chestnuts. These take all the work out of serving chestnuts and should set the stage for a comeback of this delicious vegetable!

Chestnut Purée

Serves 6

• 6 ½ ounces (1 package) frozen chestnuts or 2 cups freshly peeled chestnuts
• 1 cup beef or chicken stock
• ½ cup piima cream or creme fraiche
• sea salt and pepper

1. Cook chestnuts, uncovered, in stock until tender.
2. Remove with a slotted spoon to food processor and process along with enough stock to achieve desired consistency.
3. Blend in cream and season to taste.
4. Transfer to a heated serving dish and keep warm in oven.

Chestnut-Stuffed Zucchini

Serves 6

• 2 cups chestnut purée
• 6 medium zucchini
• sea salt

1. Trim ends off the zucchini and plunge into boiling salted, filtered water.
2. Cook about 8 minutes or until just tender.
3. Remove to a colander and rinse with water.
4. Cut the zucchini lengthwise and scoop out center, leaving about 1/4 inch of outer flesh.
5. Sprinkle insides with sea salt and place on paper towels, cut side down, for about 15 minutes to drain.
6. Wipe insides with paper towel and fill with purée.
7. Arrange in a buttered, glass baking dish and bake at 250 degrees for about 1/2 hour.

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