Fresh Chestnut Recipes
One of our goals is to help rebuild a vibrant regional food culture around perennial staple foods like chestnuts. We see you as an important partner in that effort, and we would love to hear from you about your experience working with these nuts! Please share feedback, recipes, the results of your experiments, what worked and didn’t work, and what you are learning about best ways to use this important climate-resilient food. If you are posting on social media about recipes or dishes, we welcome a tag @breadtreefarms.
For instructions on storing and basic approaches to cooking fresh chestnuts, click here. If you’re looking to buy organic fresh chestnuts, click here.
Chestnut-Fennel Soup
“Ballotte” is a traditional Italian peasant stew made with chestnuts and fennel seeds.
By Judy Witts Francini
Kuri Gohan
Traditional Japanese preparation for chestnuts and rice.
By Shihoko Ura
Korean Braised Short Ribs & Chestnuts
Galbi Jjim is a traditional Korean braise with chestnuts, vegetables, and beef.
By Holly Ford
Red-Cooked Chicken & Chestnuts
Home-style chicken & chestnut Braise from China.
By Kian Lam Kho
Chestnut Hummus
By D’Artagnan
Mediterranean Lamb & Chestnut Stew
By Miriam Kresh
Chestnut Pudding with Nutmeg
A simple adaptation of the traditional Parisian “Mont Blanc” chestnut dessert.
By Matt Taylor-Gross
Chestnut Beer
By American Homebrewers Association
Crème de Marrons
Chestnut cream (or puree) is a traditional French spread you can use on toast, in yoghurt, or any way you can imagine.
By Plant-Based Recipes
Roasted Chestnut Soup
By Jolinda Hackett
Squash Risotto with Chestnut Chili Oil
By Thomasina Miers
Chestnut Cookbooks
The Chestnut Cook Book: Recipes, Folklore and Practical Information — by Annie Bhagwandin
The Chestnut Cookbook — by Ian Wallace