Water chestnut
The water chestnut is a bulb vegetable that has a thin brown skin
and a crunchy, juicy, sweet and fragrant white flesh. It holds an
important place in Oriental cuisines.
The water chestnut grows in deep waters and, like rice, requires
a lot of water to grow. This is why it is often cultivated in paddy
fields.
The water chestnut has a delicate taste and a crunchy texture that
makes it ideal in stir-fried and sautéed vegetable dishes or simply
raw in a salad.
In North America, water chestnuts are mostly sold canned.
Beef with Broccoli and Ginger Flavour
- Look for fresh chestnuts that are very hard, without blemishes or soft parts.
- Wash and peel chestnuts in water. Cook in water for 5 minutes or steam for 7 to 8 minutes.
- Eat chestnuts raw or cooked.
- Cooking chestnuts in fresh water will give them a slightly sweeter taste.
- The water chestnut adds a nice crunchy texture to sautées. They are often found thinly sliced in many Chinese and Vietnamese dishes.
Canned water chestnuts are available year-round in METRO supermarkets.
The raw water chestnut is an excellent source of potassium,
riboflavin, magnesium and phosphorus.
Peeled water chestnuts can be stored for two to three days in the
refrigerator. Unpeeled water chestnuts placed in a container of
water can be stored for up to two weeks in the refrigerator.
To freeze, peel, wash and coat with lemon juice; they will keep for up to six months in the freezer.
To freeze, peel, wash and coat with lemon juice; they will keep for up to six months in the freezer.