A savory preparation of chestnuts this meaty seasonally inspired nut lends well to heavy salting and pungent rosemary. Although these are not roasted on an open fire you will be equally delighted in the aroma and festive feeling this simple but delicious recipe imparts.
1 lb of Chestnuts in the shell
2 cups boiling water
2 tablespoons of fresh rosemary or 1 tablespoon of dry
3 tablespoons of organic butter
1 tablespoon of sea salt
Pre-heat oven to 350 degrees F. Score the chestnuts with a sharp paring knife by cutting an "X" into the rounded side. Soak the scored chestnuts in boiling hot water for one minute to loosen and open the shells for easier peeling. Mix rosemary, butter, and sea salt together. Drain chestnuts and slather the warm chestnuts with the butter mixture. Place in an oven safe covered dish or wrap in foil and place in oven. Bake for 25 minutes. Remove from oven and toss to coat with melted butter that has accumulated at the bottom of the dish/foil. Eat while hot for easiest peeling.
Chestnuts are warming and improve digestive energy, as well as spleen, kidney and stomach function. They are also used in Chinese medicine to improve circulation, and are eaten daily by the elderly in China to prevent and treat high blood pressure, heart disease, hardening of the arteries, teeth and bone health. Additionally, the chestnut is considered a tonic for autumn and winter as it helps to improve immune health and suppress colds and flu.
Salt is the flavor of winter in Chinese food therapy allowing the body to strengthen the kidney energy which is in charge of your "essence", your aging, your brain, reproduction, bones, teeth and longevity.
Butter strengthens "qi" or energy, also improves one's "essence" and helps the kidneys, stomach and spleen.
Rosemary is a brain tonic, it helps to stimulate the brain and increase alertness. It also aids in digestion, and boosts the immune system.