Boiled Chestnuts

Chestnuts are one of Sue's favourite snacks. Used in the time of Alexander the Great and the Romans, they are still incredibly popular in Europe and Asia and sold roasted by street vendors when in season. Chestnuts have a delicate, sweet, nutty flavour, and unlike other nuts, are very low in fat. They’re loaded with fibre and low GI, making them ideal for the whole family. Try this easy recipe, to boil chestnuts on the stove.


  • 1 kg fresh chestnuts


  1. Place chestnuts in a large deep saucepan and cover with plenty of water.
  2. Boil rapidly with the lid on for approximately 35 minutes, until the flesh is cooked and soft like mashed potato. Be careful that the saucepan does not run dry, adding extra boiling water from a kettle if you notice the water has almost evaporated.
  3. Remove from the heat and allow chestnuts to sit in the hot water for 5-10 minutes, drain, and serve in a bowl. Eat chestnuts by peeling the skin with a sharp knife, or slitting each chestnut in half and simply sucking out the sweet flesh.

Serves 7


  • To test whether chestnuts are properly cooked, pull one out of the boiling saucepan, cut it in half with a sharp knife and suck out the filling, being careful not to burn your tongue. If it is still firm or crunchy, continue cooking for a little while longer.

Per serve: energy 823 kJ (196 Cal); protein 2 g; fat 1 g; saturated fat 0 g; cholesterol 0 mg; carbohydrate 44 g; fibre 8 g; calcium 19 mg; iron 0 mg