Water Chestnut Substitutes

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If you’re seeking for water chestnut replacements in Asian cuisine, or if you’ve run out, there are several fascinating options you may try. The finest solutions are discussed in this article.

What Are Water Chestnuts?

Water chestnuts have an essential role in Chinese cuisine. For thousands of years, they have been farmed and consumed in China. Water chestnuts are not nuts, but rather aquatic tubers, a category of vegetables that grow in water. Water chestnuts are so named because its form and color are similar to chestnuts. They offer a mild, sweet flavor to a variety of meals.

Water chestnuts can only be found at specialty markets and Asian grocery shops. So what if you can’t locate them? Not to worry, there are a number of appropriate water chestnut substitutes.

Water Chestnut Substitute: Best Options

1. White Turnips

White turnips, like parsnips, are root vegetables. Turnips are primarily grown in cool-climate places across the globe. As a consequence, they are widely available at local markets and supermarkets.

Turnips have a flavor similar to fresh carrots or potatoes. In addition, it may be steamed, boiled, baked, or roasted. In many recipes, turnips may be used in place of more costly water chestnuts. And it may lend the desired water chestnut texture to soups, stews, stir-fries, and other dishes.

As a general rule, fresh turnip may be used in place of water chestnuts in a 1:1 ratio. The quantity you use, though, is determined on the sort of meal you’re creating as well as your particular preferences. White turnips have a moderately peppery flavor that complements Asian foods well.

2. Canned Water Chestnuts

If fresh water chestnuts are unavailable, why not use canned water chestnuts? They should be accessible in the majority of supermarkets. You’ll get the same taste and texture as if you used fresh water chestnuts.

As a result, it goes without saying that you may use the same amount of fresh water chestnuts and canned water chestnuts. And they may be prepared in the same manner.

3. Jerusalem Artichokes

Jerusalem artichokes are not nuts, just as water chestnuts are not artichokes. In truth, Jerusalem artichokes are a variety of sunflower with brown skin that resembles ginger. Sunchokes are another name for them.

They have a sweet flavor, a nutty flavor, and a crisp texture, making them an excellent replacement for water chestnuts. When using Jerusalem artichokes, be sure you carefully wash them first to eliminate any dirt. Finally, peel away the outer skin to reveal the white fleshy portion inside.

4. Jicama Slices

Jicama is another root vegetable with golden-brown skin. Since the skin is delicate, it seems papery. The inner surface is made up of white meat with a greater starch content. Jicamas are a traditional Mexican dish that is also popular in Asia.

These root veggies have a very mild flavor and are probably the closest in flavor to water chestnuts. They also have a feel comparable to potatoes. They are an excellent replacement for water chestnuts, particularly if you need a big lot.

5. Celery

If you have a dish that asks for water chestnuts but you don’t like the taste, you may substitute celery. Celery may not be a good taste or texture match. Yet it’s simple to locate and has the crunch you’d expect from a water chestnut.

When substituting celery for water chestnuts, utilize the lower, whiter sections of the celery stalk. The celery’s unique, pungent taste is less noticeable in this section of the stem. It’s also a good idea to add the celery at the conclusion of the cooking procedure. This is due to the fact that celery cooks rapidly and you want to keep some of the crisp texture.


Whatever the reason for your desire for a water chestnut substitution, there are some unique and rather unusual solutions available. Some of the items on this list are more accessible than others, such as canned water chestnuts, which may be excellent if you want to go to the local supermarket.


What tastes like water chestnut?

If you can’t locate water chestnuts, use ‘white turnip’ (also known as Japanese turnip or nira). These veggies have a taste and texture that is quite similar to water chestnuts. In Asia, white turnips are also highly popular. They may be eaten alone with a little sauce, roasted, or mixed into salads.

What can I use instead of chestnuts in a recipe?

The 5 Greatest Chestnut Substitutes
Pecans are number one.
2nd – Macadamia Nuts.
Hazelnuts are number three.
Tiger Nuts (four).
Pistachios are number five.
Feb 24, 2023

Can you substitute water chestnuts for celery?

Water chestnuts have little taste but a lot of crunch. They work well as a replacement for celery in stir fries, soups, and salads.

Are water chestnuts and jicama the same?

Despite their resemblance, these two veggies are unrelated and originate in very different places of the planet. Although water chestnuts are native to Asia, Australia, Africa, and several Pacific islands, jicama originated in Mexico.

What flavor is canned water chestnut?

Water chestnut flavor is characterized as nutty, tangy, and sweet, similar to a blend of coconut and apple.

Why can’t I find water chestnuts in grocery store?

Water chestnuts are a food that you should only purchase if a recipe asks for them. So, where can I get water chestnuts at the grocery store? Water chestnuts may be found in the International aisle of supermarket shops such as Walmart and Whole Foods, usually among other Asian items.

What tastes like chestnuts?

The beech nut, a near cousin of the chestnut, has a nuttier taste overall. The beech nut and chestnut trees are members of the same tree family. Throughout development, they have remarkably similar looks.

What do chestnuts taste similar to?

While raw, chestnuts are gritty and bitter, but when roasted, they become sweet, buttery, and soft. Several individuals compare the taste to that of a cooked sweet potato.

Are water chestnuts similar to potatoes?

No, a water chestnut is not a potato; it is an aquatic vegetable native to Southeast Asia’s marshlands.

What root vegetable tastes like water chestnut?

Crosne. These small, divided tubers are native to France and are frequently referred to as Japanese or Chinese artichokes. The peel is edible, while the meat has a “water chestnut-like” texture with a “slight artichoke taste.” Cooking methods include steaming, boiling, sautéing, and roasting.

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