Whole Chestnuts in Water - 240g

Soak them overnight in cold water, then cook them for about 2 hours in twice their volume of water (20 minutes in a pressure cooker). Then prepare them as if they were fresh chestnuts. Practical and delicious, these small chestnuts will serve you well during the winter to make good soups or accompany good dishes.

In early autumn, our natural chestnuts are harvested at maturity, as soon as the burrs detach from the chestnut trees.

Our delicious chestnuts are first peeled over a fire to remove their beautiful skin.

The chestnuts are then brushed to remove the thin, whitish skin that covers them, which removes any bitterness. After this double preparation, the chestnuts are carefully sorted by hand to discard burned or damaged fruits, and to keep only the best ones.

These cooked and peeled chestnuts are ideal for traditional and generous cuisine. They perfectly accompany turkey, as well as veal, pork, game meat, or even mushrooms, red cabbage, or apples.

Did you know?

• Chestnut has many nutritional properties; it is a very nutritious energy food. The fruit contains more than 75% carbohydrates and has many minerals: rich in potassium, iron, zinc, sulfur, magnesium, calcium, and vitamins (vitamins A, B1, B2, and C).
• The nutritional composition of chestnut makes it a tonic food for muscles and stimulates blood circulation, ideal for fighting cold and fatigue.
• Being a very fibrous food, chestnut helps facilitate intestinal transit.