Chestnuts    European and Asian origin.

Also rated as a pod vegetable. Slit shell, bake to remove, parboil to remove inner skin, boil or braise and mash.               

1 pound of chestnuts yield about 2/3 pound shelled chestnuts or 2 1/2 cups.

Select  Large, firm, glossy chestnuts.

Market Forms  Loose by the pound, in boxes, cooked whole in cans, pureed in cans, candied whole in bottles.

Serve  As a stuffing for birds, roasted and peeled as a snack, as an accompaniment with meat and vegetables, pureed, in desserts, riced, candied (Maroons glazes are candied whole boiled chestnuts) .  There are chestnut cakes and cakes in which chestnuts are substituted for flour.

Complimenting Condiments and Flavors  Brussel sprouts, goose and turkey, spinach, butter, brandy, ice cream, sugar..