The best substitutes for water chestnuts

Water chestnuts are commonly used in Chinese recipes, as well as throughout Southeast Asia. They are prized for their delicate crunch.

Their subtle flavor means they can be added to almost any dish without compromising the flavor profile.

Chestnuts and water chestnuts are not related at all. They get their name from their appearance when taken out of the water in which they grow.

They are about the same size as a chestnut and covered in a thin brown skin, so water chestnuts and traditional chestnuts look similar.

In fact, water chestnuts are actually a root vegetable, similar to a potato. These aquatic tubers are delicious, but they aren’t always easy to find at your local grocery store.

So what are the best substitutes for water chestnuts? The best substitutes for water chestnuts are white turnips, jicama, Jerusalem artichokes, or celery. Although none of them are identical to water chestnuts, they have a similar subtle flavor profile and crunchiness.

Read on to find out how each option compares to the flavor, texture, and color of water chestnuts.

Turnip

Turnips can be a good substitute for water chestnuts. If you plan to use turnips, it’s best to choose white turnips over other varieties . White turnips do not have the strong peppery flavor that other types of turnips have.

White turnips will generally be in season during the winter months. If your local grocery store has a robust produce section, you can also find them during other times of the year.

Since people typically eat both the root of the turnip and the leaves, you can often find whole turnips with the roots and leaves still attached.

When you substitute the water chestnuts, you will only use the large bulb. Cut off any smaller roots or vegetables that may be attached.

If your recipes call for some type of vegetable, you can take advantage of the turnip tops by gently sautéing them and adding them to your recipe as well.

Its flavor is mild, with hints of pepper that pair well with many of the other flavors used in Asian cuisine, where water chestnuts are so popular.

Although their flavor is mild, white turnips are a bit sweet.

It is better to use them in recipes in which this flavor does not compete with other ingredients.

jicama

Jicama has an extremely mild flavor that is probably the closest to water chestnut of all the substitutes mentioned here.

If you’re making a dish that uses a lot of water chestnuts or shows off their subtle flavor, this is the best substitute to use. 

Like turnips, jicama is also a root vegetable. Its texture is similar to that of the potato when it is raw, but it has more protein and less carbohydrates. You can cut it into small dice and it closely matches the texture, color and flavor of water chestnuts.

If you want to keep the crunchy texture, be careful not to cook it too long. Otherwise, the texture softens and the flavor becomes sweeter and more pronounced as the natural sugars in the root caramelize.

A short cook time over higher heat is preferable to a long slow cook time when using jicama as a substitute for water chestnuts. However, you should not serve them raw. Because they are starchy, raw jicama can be unpleasant in the mouth.

Jicama is a great substitute when it comes to color, flavor, and texture. It is better than Jerusalem artichoke in dishes served hot because it keeps its texture longer.

jerusalem artichoke

Also sometimes called artichokes, Jerusalem artichokes are actually not related to artichokes at all. They belong to the sunflower family. Like jicama and turnips, the part we buy at the store to eat is a root that grows underground.

When cooked they become quite soft and taste like a soft artichoke heart. Prepared raw, they are crunchy and are a good substitute for water chestnuts. This makes them especially useful as a substitute in recipes that are served cold. 

Due to their shape and the color of their skin, artichokes resemble ginger root.

When you choose them in the store, you should look for a firmer texture with smooth skin . Wrinkles in the skin indicate that the root is beginning to soften, like overripe fruit.

When substituting Jerusalem artichokes for water chestnuts, it is best to prepare them raw. You have to remove the skin with a vegetable peeler or a sharp knife, and cut the root into small pieces.

If you can’t find jicama but can find Jerusalem artichokes, both are excellent substitutes for the mild flavor of water chestnuts, with a similar color and texture as well.

Celery

Although not a great substitute for the flavor or color of water chestnuts, celery is available at almost all grocery stores.

In many recipes using water chestnuts, only a small amount is used to give the dish some crunch and body. That’s where celery comes in.

When preparing celery as a substitute for water chestnuts, try to use the lower parts of the stalk.

The whiter the celery, the less the “green” flavor of celery will be distinguishable . This way it will mix better when you cook.

It may also help to dice or slice the celery fairly thin and add it closer to the end of the cooking time . When cooked for a while, celery can get quite soft, which you should avoid.

It is also helpful to cut celery crosswise, rather than lengthwise, when using it as a substitute for water chestnuts.

Celery has tough fibers that run the length of each rib. If you cut the celery crosswise, this fiber is divided into smaller sections and is much less noticeable.

Related questions

Now that we’ve gone over some of the best substitutes for water chestnuts, let’s take a look at some related questions!

Can I use chestnuts instead of water chestnuts?

Although they look similar, water chestnuts and “regular” chestnuts are actually very different.

Water chestnuts have a more delicate crunch. They also have a more subtle flavor, often described as slightly sweet rather than nutty.

For most recipes that include water chestnuts, regular chestnuts would not be a good substitute. The end result would be too crunchy and too nutty in flavor.

What can I replace the water chestnut flour?

Almond flour is a good substitute for water chestnut flour in recipes that call for it . It is gluten free and actually has a higher protein content than water chestnut flour.

In some countries, water chestnut flour is used to make bread during religious fasts that prohibit the use of cereals such as wheat for this purpose.

Almond flour is also not a grain, so if you use water chestnut flour for this reason, you can substitute almond flour instead.

Can I use bamboo shoots instead of water chestnuts?

Bamboo shoots can be used instead of water chestnuts. However, canned bamboo shoots are not a good choice, as they are quite soft.

One of the reasons water chestnuts are often called for in recipes is because of their unique texture.

If you plan to use bamboo shoots instead of water chestnuts, we recommend that you only use fresh shoots, as they have better flavor and texture than canned bamboo shoots.

However, fresh bamboo shoots can be hard to find in many American grocery stores.

Are canned water chestnuts as good as fresh?

Yes they are.

Fresh water chestnuts are often hard to find. If you find them, they will need to be peeled, which can be an unwanted extra step in the cooking process.

If you have a recipe that calls for water chestnuts, it often won’t specify whether they are fresh or canned. This is because the canning process does not have a major effect on the texture, color, or flavor of the water chestnuts. Canned is just as good as fresh.

What is the difference between chestnuts and water chestnuts?

Chestnuts are a dry fruit. They grow on a tree, have a firm texture and a nutty flavor. They are traditionally served roasted in winter, as the roasting process brings out their flavor.

Water chestnuts are actually an aquatic vegetable. The part we use in the recipes is a tuber, similar to a potato.

They are softer than a walnut and have a very mild flavor. It gets its name from its visual resemblance to chestnuts when first collected.