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chieltzel
{{Taxobox
{{Taxobox
| color = lightgreen
| color = lightgreen
In southern Europe in the [[Middle Ages]], whole forest-dwelling communities which had scarce access to [[wheat]] flour relied on chestnuts as their main source of carbohydrates.
In southern Europe in the [[Middle Ages]], whole forest-dwelling communities which had scarce access to [[wheat]] flour relied on chestnuts as their main source of carbohydrates.
The nuts can be eaten candied, boiled or roasted; the former are often sold under the [[French language|French]] name ''marrons glacés''. One easy method for roasting is to cut a slit in the top of each nut and heat in a shallow container, tossing occasionally, at 400 °F for 10-15 minutes. The nuts must be slit as they tend to explode when roasted. They may also be pan-roasted or boiled.
The nuts can be eaten candied, boiled or roasted; the former are often sold under the [[French language|French]] name ''marrons glacés''. One easy method for roasting is to cut a slit in the top of each nut and heat in a shallow container, tossing occasionally, at 400 °F for 10-15 minutes. The nuts must be slit as they tend to explode when roasted. They may also be pan-roasted or boiled.
Another important use of chestnuts is to be ground into [[flour]], which can then be used to prepare [[bread]], [[cake]]s and [[pasta]].
Another important use of chestnuts is to be ground into [[flour]], which can then be used to prepare [[bread]], [[cake]]s and [[pasta]].
