Bing Crosby sang “Chestnuts roasting on an open fire,” and when most of us think of eating chestnuts that’s exactly the image that comes to mind – a traditional Christmas scene with the decorated tree in the corner, robins hopping in the snow outside, and a line of chestnuts slowly grilling above the embers of burning logs.
In fact we associate roasted chestnuts with our Anglo-German Christmas traditions, but they’re eaten this way in most of the northern hemisphere. Go to Istanbul and you’ll see chestnut carts on the street; they’ve been eaten in France since at least the 16th century, and in Spain for even longer.
Chestnuts are nutritious – low in protein and fat, unlike other nuts, but a good source of carbs, especially starch; they contain about twice as much starch as potatoes. They’re also the only nut that contains Vitamin C.
Chestnuts – The All-Purpose Food
As well as simply roasting chestnuts there are many other ways to prepare them. They can be boiled, steamed, grilled or toasted. Sliced and steamed, they make a good side vegetable – especially if you can splash them in butter and salt. They can even be eaten raw, although unless they’re
Originally posted on Ask A Prepper