The carrot substitute depends on what goes on with the carrots. If they're just part of the marinade, it's easy -- use what you like. If they're supposed to be served as veggies along side the roast, I think I concur with either regular turnips or parsnips as your carrot alternative, if you're not allergic to them. Sweet potatoes could work, but I suspect that their cooking time is different and would require you to watch them more carefully than turnips or parsnips. You might want to add them slightly later, or they could fall apart. I'm not 100% sure about that, though, because I've never tried them in with a roast. They may be just fine. That said, I believe the turnips or parsnips would require about the same cooking time as the carrots, so if you don't want to fuss, that's the easy way to go.
Celeriac is a bulb root that tastes like celery. I haven't used it myself, but it appears to me that it takes longer to cook than celery. I suspect that it would take equal cooking time as carrots and/or potatoes. Most of the recipes for it that I have pulled up on Sherlock pair it with potatoes in the same dish for an equal cooking time. If it's just for the marinade, that should be fine. If it's supposed to be included with the roast, though, I'd think about adding it a little later so it wouldn't get too soggy.
Take all of this advice with a grain of salt ... as I haven't seen your recipe, I'm not sure what cooking methods are used on the vegetables. (: I hope some of this helps!
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Date: 2003-01-06 10:46 pm (UTC)The carrot substitute depends on what goes on with the carrots. If they're just part of the marinade, it's easy -- use what you like. If they're supposed to be served as veggies along side the roast, I think I concur with either regular turnips or parsnips as your carrot alternative, if you're not allergic to them. Sweet potatoes could work, but I suspect that their cooking time is different and would require you to watch them more carefully than turnips or parsnips. You might want to add them slightly later, or they could fall apart. I'm not 100% sure about that, though, because I've never tried them in with a roast. They may be just fine. That said, I believe the turnips or parsnips would require about the same cooking time as the carrots, so if you don't want to fuss, that's the easy way to go.
Celeriac is a bulb root that tastes like celery. I haven't used it myself, but it appears to me that it takes longer to cook than celery. I suspect that it would take equal cooking time as carrots and/or potatoes. Most of the recipes for it that I have pulled up on Sherlock pair it with potatoes in the same dish for an equal cooking time. If it's just for the marinade, that should be fine. If it's supposed to be included with the roast, though, I'd think about adding it a little later so it wouldn't get too soggy.
Take all of this advice with a grain of salt ... as I haven't seen your recipe, I'm not sure what cooking methods are used on the vegetables. (: I hope some of this helps!