CHESTNUTS

Use chestnuts in savory soups and stuffings or desserts.

They combine well with Brussels sprouts or cabbage.

High season for fresh chestnuts is December.

Chestnuts are the lowest in calories and fats of all nuts [190 calories, 2.74 g fat per 100 g] and cholesterol free. Chestnuts are high in carbohydrates and balanced in proteins; they compare with brown rice in nutritional value.

To roast:

Slash chestnuts along the bottom and place on a baking sheet.

Sprinkle generously with water and bake for 45 minutes in a preheated 400°F [200°C] oven.

Chestnuts can also be roasted on top of the stove or over an open fire; place slashed nuts in a skillet or popcorn shaker and cook on medium heat for 20 minutes, shaking often.

To microwave:

Microwave slashed nuts on 'HIGH' for 3 to 4 minutes [chestnuts are done when the shell curls away from the cut.

To boil:

Pierce each top and bottom chestnuts with a bottle opener, before boiling for 10 minutes and peeling chestnuts.