Chauds les marrons, chauds! A sure sign of winter's approach, this street vendor's cry invites you to warm up with a cone of roasted chestnuts. Popping open a jar is not quite as romantic, but at least you won't burn your fingertips. You can eat these whole roasted, peeled chestnuts straight from the jar, or you can use them to prepare soups, side dishes (try sauteeing them with with fennel and onions), or desserts like chocolate chestnut cake. They will also make a fine addition to your Thanksgiving stuffing.
Americans lost some of habit of eating chestnuts when a virus killed almost all American chestnut trees in the 1930s. The French never lost the taste. In addition to the famous roasted chestnuts that you can find on any Parisian street corner at Christmas-time, the French use chestnuts in a wide variety of sweetened and unsweetened dishes including Ardeches salad (chestnuts, potatoes, and pork over greens) and Corsican brilloli (chestnut polenta). For brisolee, a traditional harvest meal of the Valais, roasted chestnuts are served with cheese, dried meat, and autumn fruits.
230 gr, or 8.11 oz for the smaller jar and 420 gr or 14.8 oz for the larger one.
Tags: Gourmet, Seasonal