Roman Palkin, chef of the French restaurant Geraldine (part of the Alexander Rappoport chain), told socialbites.ca how to properly fry chestnuts.
To cook the fruit correctly, he recommended boiling it in broth with the addition of onions and spices.
“Cut the chestnuts into 2 or 4 pieces depending on their size. Chop the onion and fry it in butter or sunflower oil in a pan or saucepan. When it becomes transparent, add the chopped chestnuts and cook until it reaches the texture of walnuts. Then pour chicken or mushroom broth to completely cover the chestnuts and continue boiling until cooked. Chestnuts should be juicy but retain their crunch,” Roman Palkin shared.
The chef suggested using nutmeg, black pepper and Kampot pepper as spices.
“These chestnuts can be served as a side dish with meat or poultry, such as chicken, or with vegetables; they go well with spinach, kale, or Brussels sprouts,” Palkin said.
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