Substitutions
A dense, sweet root vegetable, high in sugar and low enough in water to caramelise well. One medium carrot gives roughly half a cup chopped.
What it does in a recipe: The sweetening, body-building element of an aromatic base, and a source of sugar for browning and colour. Pick the swap that covers that job - the ratios below are written so you can act on them without doing any arithmetic.
Also called: Carrots
Quick answer
Parsnip
1 medium carrot (about 1/2 cup chopped) = 1 medium parsnip, chopped, about 1/2 cupAll substitutes, best first
1 medium carrot (about 1/2 cup chopped) = 1 medium parsnip, chopped, about 1/2 cupNearly the same density and sugar content, so it browns and softens on the same schedule, which is what makes it interchangeable in a mirepoix.
Trade-offEarthier and more peppery, and it goes soft slightly faster. It will not lend the orange colour a carrot gives a stew.
1 medium carrot (about 1/2 cup chopped) = 1/2 cup diced sweet potatoSimilar sweetness and the same orange carotenoids, though the higher starch content means it thickens the surrounding liquid as it cooks.
MethodCut the dice slightly larger than you would carrot, since sweet potato breaks down faster.
Trade-offSofter and sweeter, and it can turn a clear broth cloudy. In a carrot cake it makes a moister, denser crumb.
1 medium carrot (about 1/2 cup chopped) = 1/2 cup diced butternut squashIt brings the same sweetness and colour with more water, so it contributes to a braise without adding the firm bite of carrot.
Trade-offCollapses into the liquid rather than staying in distinct pieces, so a chunky soup becomes a smoother one.
1 medium carrot (about 1/2 cup chopped) = 1/2 cup diced red bell pepperRipe red peppers are the sweetest of the peppers and carry the same warm colour, though they are almost entirely water and add none of carrot's density.
Trade-offSweet but thin. There is no substance left after a long cook, so a stew will feel underbuilt.
Carrots hold their sugar in the core. Older, thicker carrots have a woodier centre that stays tough - trim it out rather than cooking it longer.
At a glance
| Category | Produce |
|---|---|
| Job in a recipe | The sweetening, body-building element of an aromatic base, and a source of sugar for browning and colour |
| Suits | Vegan, Vegetarian, Gluten-free, Dairy-free, Egg-free, Nut-free, Soy-free, Alcohol-free |
| Swaps available for | Alcohol-freeDairy-freeEgg-freeGluten-freeNut-freeSoy-freeVeganVegetarian |
| Number of substitutes | 4 |
Questions
1 medium carrot (about 1/2 cup chopped) = 1 medium parsnip, chopped, about 1/2 cup. Nearly the same density and sugar content, so it browns and softens on the same schedule, which is what makes it interchangeable in a mirepoix. Earthier and more peppery, and it goes soft slightly faster. It will not lend the orange colour a carrot gives a stew.
1 medium carrot (about 1/2 cup chopped) = 1/2 cup diced sweet potato. Similar sweetness and the same orange carotenoids, though the higher starch content means it thickens the surrounding liquid as it cooks. Softer and sweeter, and it can turn a clear broth cloudy. In a carrot cake it makes a moister, denser crumb.
1 medium carrot (about 1/2 cup chopped) = 1/2 cup diced butternut squash. It brings the same sweetness and colour with more water, so it contributes to a braise without adding the firm bite of carrot. Collapses into the liquid rather than staying in distinct pieces, so a chunky soup becomes a smoother one.
1 medium carrot (about 1/2 cup chopped) = 1/2 cup diced red bell pepper. Ripe red peppers are the sweetest of the peppers and carry the same warm colour, though they are almost entirely water and add none of carrot's density. Sweet but thin. There is no substance left after a long cook, so a stew will feel underbuilt.
Related
Cooking around an allergy? Diet tags here describe the ingredient itself, not any particular brand. Processed products change formulation without notice and shared production lines are common, so read the label on everything you use. A severe allergy is a medical matter - confirm with the manufacturer or your clinician rather than relying on a substitution chart.