Chestnuts: the simple and elegant touch that brings back the soul of Christmas dinner

First of all, you must cook or bake them, never eat them raw. The most classic preparation is to bake them in the oven, with a cross cut in the peel, for around 30 to 40 minutes. The aroma that invades the house is a Christmas experience in itself. It can also be boiled in salted water and used in purees, stuffings or jams.

1. As a baked snack with coarse salt

The most classic version: a knife through the rind, a hot oven and patience. Serve in a pretty bowl with coarse salt. It's a delight to eat with your hands, as they used to do at fairs and street parties.

2. For stuffing turkey or chicken

Mix boiled and chopped chestnuts with stale bread, fresh herbs, golden onions and a touch of wine. The creamy texture and rustic flavor make this stuffing a delicate and memorable surprise.

3. In elegant purees to accompany meats

A chestnut puree with butter, milk and nutmeg is smooth, cozy and sophisticated. A great alternative to ordinary mashed potatoes.

4. As an ingredient in Christmas cakes and desserts

Cooked and mashed, chestnuts can be used in spice cakes or brownies. It is also the basis of the famous "marron glacé", a French sweet made with caramelized chestnuts - perfect for a refined touch.

5. In a warm Christmas salad

Cut the chestnuts into large pieces and mix with green leaves, roasted pears, blue cheese and walnuts. Drizzle with a drizzle of honey and olive oil: the contrast of textures and temperatures is enchanting.

Because it has an ancient, elegant and affective flavor. Because its velvety texture goes with almost everything. Because it transforms simple recipes into soulful dishes. And, above all, because Christmas is made up of these little surprises that touch the memory and the heart.