They are available again! Fresh chestnuts are now found in early October in almost every supermarket. The long wait is finally over and now we bake roasted chestnuts in the oven again The Swiss call chestnuts also Marroni, but usually they are know and found under chestnuts and Maroni. Roasted chestnuts in the oven are super healthy and saturate quickly.
Maroni have a high proportion of complex carbohydrates. These increase the blood sugar level slowly after a meal and they also keep him for a long time on the level and bad cravings will stay away. The small power packs contains next to many vitamins and minerals also high-quality protein and fiber.
Before cutting in to the shell you can give the chestnuts in a bowl of water – chestnuts which sink are perfect, the others should be watched carefully before eating. Who boils chestnuts in water before baking renounces a part of the amazing taste. If the shell is to strong for you to cut in, put the chestnuts for approx. 30 minutes in warm water. I like to take a knife with a serrated blade from Victorinox (8 cm) – ultra sharp! – also amazing for pizza…
- 1Cut in maroni shell crosswise with a knife, so they do not burst in the oven
- 2Bake on a baking sheet in a preheated oven at 180 °C for ~18 minutes
After baking, it’s recommended to remove the shell in time, otherwise it’s a bit trickier.