Carrots

Carrots are a member of the parsley family. The carrot has made up a part of the human diet for over 2000 years. Carrots are used as a healthful snack or used in salads, soups, or cooked and served as a vegetable. The carrot is 1/3 of the aromatic trilogy called a mirepoix. This is a mixture that is sauteed and used to flavor stews, soups, and dishes such as Osso Bucco.

Substitute For Carrots

If you don't have carrots or perhaps don't like them, then there are several excellent substitutions, depending on how you will be using them.

For Soups, Stews, Braises, per 1 cup chopped carrots called for use:

• 1 cup chopped parsnips, which are sweet and have a similar texture.
• OR - 1 cup chopped daikon. This will hold shape when simmered but has a slightly peppery flavor.
• OR - 1 cup chopped turnips
• OR - 1 cup chopped celery. If celery is already an ingredient in your recipe, then don't double up because the flavor may be too strong. Select one of the other options above.
• Additionally, you can readily substitute different color carrots for regular orange carrots.

For Snacking

• Use equal amounts of sliced jicama, which is both crunchy and slightly sweet. An extra bonus is that it is low in carbs.
• OR - Celery is always a staple snack.
• OR - Canned, drained water chestnuts. These are crunchy and mildly flavored. Great in salads too.