If your list of classic fall flavors begins and ends at pumpkin spice, you’re missing out on the deliciousness that is the chestnut. Chestnuts are a great addition to your menu or snack plate. They go well with sweet or savory flavors and can be paired successfully with meat or dairy. Often said to have a flavor reminiscent of sweet potatoes, their sweetly buttery flavor is really uniquely all its own.

From Soup to Chestnuts

Go Nuts

Despite their soft texture, chestnuts are indeed a nut, and should be avoided by those with tree nut allergies.

X Marks the Spot

When roasting at home, make sure to score each chestnut so it won’t explode due to pressure buildup inside the shell.

Make a Point

Edible chestnuts come to a point at one end. Horse chestnuts, their poisonous cousin, have no point, and will cause gastro distress and other issues if ingested.

Chestnut Red-Wine Beef Soup

Recipe by Chaia Frishman

My warmest food memory involves watching my father, a”h, score raw chestnuts with a paring knife to roast in the oven on fall evenings. Luckily, we can get them prepped in a bag and use them to add depth to this hearty meat soup that, in a pinch, can pass as a stew.

SERVES 8–10

• 2 Tbsp oil
• 1–2 extra-large onions, chopped (about 5 cups)
• 6 stalks celery, chopped (2 cups)
• 6 carrots, peeled and chopped (2 cups)
• 4 cubes frozen parsley
• 2 cups beef broth
• 1 cup cabernet or merlot wine
• 2 tsp salt
• 1 lb (450 g) boneless flanken (see tip)
• 2 5.2-oz (150-g) pkgs peeled chestnuts

Heat oil in a pot and add vegetables. Sauté for 5 minutes. Add parsley cubes and mix until soft. Add broth, wine, salt, and flanken. Bring to a boil, then simmer for 2 hours or until veggies and meat are soft. Crumble chestnuts and stir in. Cook for 10 more minutes.

Tip: You can also use kolichel as a budget-friendly flanken alternative. Cut it into smaller pieces so it will cook faster.