Click 'abc' to check spelling. On the flat side of each chestnut make 2 cuts with a small, sharp knife, from one end to the other in the shape of an X. Place the chestnuts, cut side up, on a low baking sheet with a thin layer of water on the bottom. Bake the chestnuts for 20-25 minutes at 350F until browned and the cuts peel back naturally from the heat. When tender, remove from oven, cool only slightly, peel and enjoy or use in recipes.
Some people like to boil the cut chestnuts for easier peeling.
This is okay, though some nutrients and flavour will be lost. Peel off the outer shell and the fuzzy skin before using the inner chestnut meat. Heat the oil until hot and saute the onion until semi-tender. Add the celery and saute until both are very tender. Enjoy this rich and tantalizing soup with extra chopped or ground nuts as a garnish.