Chestnuts (2006-10-15)
Homegrown chestnuts from our neighbor's colleague
The smallest and biggest in the lot
The biggest one is very large
Soaking the chestnuts in hot water makes peeling the shell an easy job
The softened shell comes off easily
A sharp knife is needed to cut away the furry skin
One bad chestnut reduces the batch to just five good ones for cooking
I used the chestnuts to make a chicken and shiitake mushrooms stew. The chestnuts were creamy and sweet which contrasted nicely with the savory sauce, very yummy
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