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Ingredient


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Chestnut

Hard to peel but worth the trouble once you get to this flavorful nut. The chestnut is best roasted and then eaten out-of-hand or on a salad, in a pesto, for baked goods, or puréed for a creamy flavorful soup.

Category

Nut

Origin

Europe

Flavor

Nutty, Sweet

Texture

Crunchy, Dry, Firm

Prep Methods

Dry/Dehydrate, Grind, Mash/Purée, Peel

Cooking Method

As Is, Roast

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