The best recipes with chestnuts

The best recipes with chestnuts under one roof. The typical smell of roasted chestnuts is already wafting through the streets, because we know that you already know how to bake and cook chestnuts (if not, read the article How do I prepare the best chestnuts?), this time we present you recipes whose main ingredient is chestnut.

READ MORE: What is the fastest way to prepare chestnuts?

Why chestnut? Because it is rich in starch and because it is an excellent source of fiber, vitamin C and minerals. You can read more about its positive effects in the article 10 health benefits of chestnuts are proof that not all delicious things in life are unhealthy, and delicious recipes with chestnuts below.

The best recipes with chestnuts:

Recipe - chestnut soup

Ingredients for chestnut soup:

• 20 g of butter
• shallot
• greater parsnip root
• medium-sized celery root
• 2 stalks of celery
• 2 medium-sized apples
• 300 g of boiled chestnuts
• 1 liter of vegetable broth
• salt
• pepper
• a little sweet cream
• a pinch of nutmeg

The process of making chestnut soup:
Cut the washed and peeled parsnips, celery root and shallots, celery stalks and peeled apples into small cubes. Meanwhile, melt the butter in a saucepan and add chopped shallots, parsnips and celery root first and fry for about 10 minutes. Add the rest of the chopped vegetables, salt and pepper and a pinch of grated nutmeg. After about 10 minutes, add the peeled chestnuts and cover everything with hot vegetable soup. Let's cook this for about half an hour until all the vegetables are soft, then mix it with a hand blender. Serve with a few drops of olive or pumpkin oil.

Recipe - homemade chestnut jam:

Ingredients for homemade chestnut jam:

• 1000 g of real chestnuts
• 500 g of brown sugar
• 1 teaspoon vanilla powder
• 200 ml of water (in which the chestnuts were previously cooked)

The process of making homemade chestnut jam:
Peel the chestnuts and roughly chop them. Boil in water for 15 minutes until soft. Cut it into small pieces. Mix sugar, vanilla powder and chestnuts in 200 milliliters of water in which the chestnuts were cooked. Mix and boil. Cook at a high temperature until the jam becomes spreadable. Pour the hot jam into sterilized jars. We do this by heating the oven to 100 degrees Celsius and placing the washed ones in it for 15 minutes. After marinating, close the jars immediately and let them cool down at room temperature. The shelf life of the jam is approx. half a year. Have a good run!

Recipe - chocolate chestnut cake without baking

Ingredients for Chocolate Chestnut Cake:

For the filling:

• 1 kg of chestnuts
• 150 g of edible or dark chocolate
• 3 tablespoons of rum
• 200 ml of sweet cream

For the dressing:

• 100 g edible or dark chocolate
• a spoonful of butter

The process of making a chocolate chestnut cake without baking:
First prepared the filling. Peel the chestnuts, including the inner shell, and boil in water until they soften, which takes about half an hour. Then heat the cream almost to boiling point and melt 150 g of edible or dark chocolate in it. Add another 3 tablespoons of rum, which goes wonderfully with chestnuts and chocolate. Mix the mass together with the chestnuts, obtaining a texture similar to a thin puree. Don't worry, the mass will harden later. Line the cake mold with aluminum foil and pour the resulting mixture into it. Place the cake in the fridge for a few hours or in the chest for less time. So much that it hardens. Next comes the topping. When the cake hardens, melt 100 g of chocolate and a tablespoon of butter in a water bath. Pour the topping over the cake when it is slightly cooled, i.e. lukewarm and not hot. Place back in the refrigerator and serve when the topping on the cake has cooled. Decorate as desired. Let me know how you did. Bon Appetit!

Recipe - Italian chestnut cake "castagnaccio"

Ingredients for the Italian chestnut cake "castagnaccio":

• 500 g of chestnut flour
• 80 g of powdered sugar
• 5 tablespoons of coconut fat
• 1 liter of water
• 50 g of pine nuts
• 75 g raisins (soaked in the juice of half an orange)
• 2 tablespoons of chopped rosemary
• 1/2 orange

The process of preparing the Italian chestnut cake "castagnaccio":
Preheat the oven to 190 degrees Celsius and oil a baking tray with two tablespoons of coconut fat. Mix chestnut flour and sugar in a large bowl. Mix in 3 tablespoons of fat and then slowly add water while mixing. Mix until a uniform mixture is obtained. Pour the mixture into the baking dish and sprinkle it with raisins (soaked in orange juice for at least ten minutes), pine nuts and finely chopped rosemary. Bake for about 50 minutes.

Recipe - pumpkin soup with chestnuts

Ingredients for pumpkin soup with chestnuts:

• 50 g of coconut butter
• 2 small onions
• 850 g pumpkin
• 1 l of vegetable soup base
• 300 g of peeled boiled chestnuts
• salt
• pepper
• nutmeg
• 2 tablespoons of cream
• 1 heaping tablespoon of cooking cream

Instructions for preparing pumpkin soup with chestnuts:
Boil the chestnuts, cool and peel them. Clean the pumpkin and cut it into cubes. Peel and chop the onion. Melt the butter in a large soup pot and fry the onion in it. Add the pumpkin cubes and stir for another five minutes. Pour in the soup base and cook until the pumpkin is soft. Add the chestnuts, season to taste and mix everything together with a stick mixer. Add a spoonful of cooking cream to the soup, stir and serve. Bon Appetit!