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Substitutes for Jerusalem Artichoke in Cooking and Raw Uses

7 Best Substitutes for Jerusalem Artichoke

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If you can't find Jerusalem artichokes, several root vegetables and tubers can provide similar texture and sweetness. From crisp jicama for raw salads to earthy celeriac for cooked dishes, these substitutes cover both raw and cooked applications with adjusted flavor notes.
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Prep Time 12 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Kitchen Tips, Substitutes
Cuisine: Various
Ingredients Method Notes

Ingredients
  

  • 1 cup Jicama Use 1:1 ratio as raw substitute; peel thick skin before slicing.
  • 1 cup Water Chestnut Use 1:1 ratio for cooked dishes like stir-fries;
  • 1 cup Turnip Use 1:1 ratio for roasting or stews; expect peppery flavor raw, mild sweetness when roasted.
  • 1 cup Parsnip Use 1:1 ratio in soups and purees; softer texture so reduce roasting time by 5-10
  • DIY Potato + Jicama Mix 3 parts diced potato with 1 part diced jicama to mimic starch and crunch.
  • 1 cup Kohlrabi Use 1:1 ratio for raw applications; peel tough outer layer before slicing.
  • 1 cup Celeriac Use 1:1 ratio in cooked dishes like roasting and soups;

Method
 

  1. Choose your substitute based on recipe type: raw salads, roasting, soups, or stir-fries.
  2. Prepare the substitute accordingly, peeling and dicing to match Jerusalem artichoke size.
  3. Use the indicated substitution ratio and adjust cooking times if needed (e.g., parsnips roast faster).
  4. For raw substitutes, ensure crispness by using firm vegetables and adding dressings just before serving.
  5. Taste and check texture after cooking or mixing to make final adjustments before serving.

Notes

  • Jicama and kohlrabi are excellent for raw uses and maintain crunch in dressings.
  • Turnips and celeriac are best for roasting and provide earthier flavors.
  • Parsnips and water chestnuts suit cooked dishes but differ in sweetness and texture, so adjust accordingly.

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