How to cook beechnut

Beech trees grow in the temperate forests of Europe, North America, Asia, and North Africa and can be up to 120 feet tall. Beechnuts are simply the seeds (or nuts) enclosed in prickly burrs that fall to the ground in the autumn. Beechnuts look like small chestnuts and taste like hazelnuts. More than 10 species of beech trees produce nuts.

Beechnuts are an excellent source of thiamin and riboflavin and a good source of iron. Monounsaturated and polyunsaturated fats provide more than 80% of the fat content.

How to cook beechnut

The thin coat surrounding each cream-colored nut must be removed before it is eaten. Although beechnuts were once used as feed for farm animals, they were also commonly eaten during famines.

Serving suggestions

Beechnuts taste best roasted, a process that mellows the flavor of these nuts. Ground beechnuts also may be used as a coffee substitute. In Europe, oil is made from beechnuts and is used for cooking.