Boiled chestnuts
Boiled chestnuts, traditional in Galicia, were the nutritional base of Galicians up until the eighteenth century when, to fight hunger, the potato that came from America started to be used. A lot of recipes point out that they should be boiled in their shell, but in my house they were always boiled without it. The second shell, which you can peel very easily if the chestnuts are well cooked, were peeled when you ate it.
Servings 4 serves
Calories 196kcal
Ingredients
- 400 g chestnut
- aniseed
- salt
Instructions
- Peel off the shell of the chestnuts
- Boil them in plenty of water with a pinch of salt and aniseed to taste.
- Cook about 30 minutes until they are soft (use the tip of a knife to check)
- Drain and let them in the pan to dry them well with the remaining heat.
Video
Notes
Boiled chestnuts, traditional in Galicia, were the nutritional base of Galicians up until the eighteenth century when, to fight hunger, the potato that came from America started to be used.
A lot of recipes point out that they should be boiled in their shell, but in my house they were always boiled without it. The second shell, which you can peel very easily if the chestnuts are well cooked, were peeled when you ate it.
Nutrition
Calories: 196kcal | Carbohydrates: 44.17g | Protein: 1.63g | Fat: 1.25g | Saturated Fat: 0.23g | Sodium: 2mg | Potassium: 484mg | Vitamin A: 26IU | Vitamin C: 40.2mg | Calcium: 19mg | Iron: 0.94mg