Heiße Maronen
Roasted chestnuts
Heiße Maronen: oven-roasted sweet chestnuts, market style
From late October the Maronibrater set up their black drum ovens on street corners in Vienna, Salzburg and every German Christmas market, and the smoky smell of roasting chestnuts means winter has properly begun. Hot chestnuts in a paper cone warm your hands first and your stomach second. At home a hot oven and a bowl of water give the same soft, sweet, slightly charred result. The commonest mistake is not scoring the shells deeply enough: steam builds up inside and the chestnuts can burst in the oven. Chef's tip: wrap the roasted chestnuts in a tea towel for 5 minutes before peeling; the steam loosens the bitter inner skin so it comes away with the shell.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅛ lb fresh sweet chestnutsglossy, heavy and without holes
- ¾ cup hot water
- ½ tsp flaky salt (optional)
Shop this recipe on Amazon
What you'll need
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Soak the 1 ⅛ lb fresh sweet chestnuts in cold water for 10 minutes; throw away any that float, as they are usually dry or wormy. Heat the oven to 425°F (400°F fan).
10 minStep 2: Lay each chestnut flat side down and cut a deep cross through the shell on the rounded side with a small sharp knife, right through to the flesh.
5 minStep 3: Spread the chestnuts cut side up in a roasting tin and pour the ¾ cup hot water into a separate ovenproof dish on the shelf below for steam. Roast for 20–25 minutes, shaking once, until the crosses curl open and the flesh inside is golden and soft when pressed.
25 minStep 4: Tip the chestnuts into a tea towel, wrap and leave 5 minutes. Peel while still warm, pulling off the papery inner skin too, and sprinkle with ½ tsp flaky salt if you like.
5 min
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 3 g
- Carbs
- 48 g
- Fat
- 2 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does heiße Maronen take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Indian
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Japanese
Taiwanese grilled corn
At Raohe and Shilin night markets the grilled-corn stalls are easy to find: look for the queue and the smoky, sweet smell. Cobs are par-cooked, then turned slowly over charcoal while the cook brushes them with a dark glaze of sacha sauce, thick soy paste, garlic and chilli, layer after layer, until the kernels are sticky, slightly charred and deeply savoury. It is eaten hot from a paper sleeve while walking the market. Sacha (shacha) sauce, a Taiwanese barbecue paste, usually contains dried fish and shrimp; vegetarian sacha is sold in Asian shops. Contains soy, wheat and fish. Chef's tip: brush thin coats and turn often; one thick coat burns before the corn chars.
TaiwanesePerfect for:ChristmasWinter warmers