Nutritional information for fresh chestnuts
Nutritional information for dried chestnuts
Nutritional information for chestnut flour
For Fresh: Score 1 lb of chestnuts, place in boiling water and boil for 5-7 minutes. Drain and have ready for recipe.
For Frozen: Thaw a one pound bag of chestnuts in the refrigerator overnight. Place the thawed peeled frozen chestnuts in a pan of boiling water for 5 to 7 minutes. Drain water, cool chestnuts and coarsely chop chestnuts.
For Freeze-dried "Slices"TM: Rehydrate 8 oz chestnut slices according to package directions. Reserve cooking water, cool and set aside
Mix in separate bowl:
Pour mixture over chestnut pieces (rehydrated 16 oz or 1 lb chopped) and let stand in refrigerator overnight.
Freeze-dried "Slices"TM: sauté chestnut mixture in heavy fry pan for 10 to 12 minutes to a deep golden color, allowing herbs to darken slightly. Use reserved water, if needed, while cooking. (After 15 minutes chestnuts begin to get hard.)
* You may add more vegetables to this mixture while cooking, such as, sliced red, yellow, orange, green fresh peppers, and sliced zucchini and yellow squash — or any of your other favorite vegetables.