cook & eat

Canadian Living - - Decorating -

in­gre­di­ent of the month CHEST­NUTS

Chest­nuts roast­ing on an open fire is a nos­tal­gic sign of the hol­i­days. De­li­cious on their own, as a salad top­per or in turkey stuff­ing, fresh chest­nuts are avail­able in fall and early win­ter.

ROASTED CHEST­NUTS

Cut an X on flat side of each ch­est­nut. Ar­range on bak­ing sheet in sin­gle layer; roast in 400°F oven un­til shells curl back, nut is soft and skin can be eas­ily re­moved, 20 to 30 min­utes. Let stand un­til cool enough to han­dle; peel away shells and skin.

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