Cooking Easy Food

When substituting ingredients remember to look at the recipe and the ingredient that you need to replace. You shouldn't replace vegetables or fruit that are totally different in texture and density e.g. replacing carrot with tomato would be inappropriate because carrot is a much thicker denser vegetable than tomato. Watery, fleshy vegetables cook faster and need less time than denser vegetables. Think of what you want to do with that particular ingredient and pick a similar substitute - i.e. parsnips rather than carrot, peppers rather than tomatoes, there are a variety of squashes (vegetables) that can be substituted for one another e.g. marrow, courgette, squash, pumpkins. You have a choice nowadays of potatoes, try sweet potatoes instead of English potato; these can be used in exactly the same way.