Microware 'Roasted' Chestnuts

No fireplace, no oven, no problem. Chestnuts roast beautifully in the microwave in about two and a half minutes, giving you the same sweet, starchy, tender interior you’d get from a traditional roast in a fraction of the time.

Scoring a large X on the flat side of each chestnut before microwaving is the one step you absolutely cannot skip. Without that cut, steam builds up inside the shell with nowhere to escape, and the chestnuts will pop or even explode. The X lets the steam vent and also gives you a starting point for peeling.

Peel them while they’re still warm. Once chestnuts cool, the inner skin clings stubbornly to the meat and becomes nearly impossible to remove cleanly. Work in batches if you need to, keeping the unpeeled ones warm under a towel.

Kitchen Tips

• Cut deep enough: The X should go through the shell into the flesh slightly. A shallow scratch won’t vent the steam properly.
• Peel immediately: Wrap them in a kitchen towel to hold the heat while you work through them one at a time.
• Microwave times vary: Start with 2 ½ minutes and add 30-second bursts if they’re still hard to peel. Overcooking dries them out.
• Eat as a snack or chop and fold into stuffing, soups, or pasta dishes.