I love chestnuts. Their soft creamy texture and beautiful nutty taste are just wonderful with a glass of wine or champagne. I have been eating roasted chestnuts since I was a kid. But I hate to peel them! The outside isn’t too bad, but that papery inner covering is an absolute pain to get off. It helps a lot if you peel them hot (yes, use a hot pad in one hand). But I wanted a bunch for a big batch of stuffing. So, for the first time, I boiled them for twenty minutes and peeled them with a pairing knife. Much easier method for peeling and the flavor is great. If you want a little roast flavor, stick them in a 500 degree oven for a quick minute or two.
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