Replacement for alliums?

Question

I am going to be cooking for someone who, because of Crohn's disease, is unable to eat pretty much anything from the allium family (ie. onions, garlic, shallots, chives, scallions and leeks; this includes garlic and onion powder), as well as spicy food (so that excludes chilis and piquant spices). I have seen Substitute for onions and garlic but because the suggestions there are pretty much other alliums, it is not very helpful for my purposes.

Because onions tends to be in a lot of things (if nothing else, as half of a mirepoix, which tends to appear in many recipes, and is also the base of stocks, which makes things complicated -- I am not 100% sure if the two degrees of separation from onion to stock to whatever the stock is used for is enough to make it "safe", and unfortunately I won't have time to make an onion-less stock), I am not really sure what I can use instead.

I realize that it might be hard to substitute onions and garlic with other similar tasting ingredients without using other alliums, so instead, I am looking for suggestions to replace onions and garlic with things that will still let me cook flavourful food (that doesn't necessarily need to taste the same as it would with alliums, though).

For example, I was thinking about roasting a chicken and making a couscous dressing, but the chicken would sit on mirepoix (can I replace the onions in it with something else?) which would be used as a base for the sauce as well; and my couscous dressing recipe uses shallots (as well as sage, thyme, oregano and pine nuts). General suggestions would be useful as well, though.

Any suggestions would be greatly appreciated!

Asked by Daniel Vandersluis

Answer

The following site has a good list of choices for substitutions. The thing I found interesting though, is what it says about Garlic and Onion powder:

"Garlic powder and garlic salt are made from dehydrated, finely ground garlic. Onion powder and salt, likewise, are made from onions. These products are not suitable for anyone with a true allergy to either of these foods. However, some people who do not have true allergies to these foods and avoid garlic and onions due to gastrointestinal upset find that these products do not aggravate their symptoms, especially if used in small amounts..."

So the question becomes, is it an actual allergy? You may want to check with the doctor on that one.

http://foodallergies.about.com/od/cooking/p/cookingwoonions.htm

•Fennel has a licorice-like taste but onion-like texture. Try it with chicken or fish.

•Celery is among the most common aromatics.

•Bell peppers are often used in Cajun cooking. Green peppers and celery are a good base for rice dishes or savory stews.

•Carrots are used as an aromatic in French cooking in combination with celery.

•Celeriac, or celery root, is the knobby root of one variety of celery. Peeled and diced, it can be used as an aromatic in sauces or stews.

•Peppercorns: white, pink, or Szechuan pepper can add different flavors to your cooking.

•Cumin's distinctive taste that may work well in some recipes, especially where garlic is used raw.

•Horseradish, freshly grated, can add some of the pungent notes you might otherwise lack.

•Ginger and galangal have distinctive flavors but may be useful in stir-fries as aromatics.

Answered by FoodTasted

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