Water chestnuts are a fascinating vegetable and pantry staple. Little, round and unrelated to chestnuts, water chestnuts are the bulb of a marsh plant and incredibly versatile in recipes. Once peeled, they have a pretty white or ivory color, mild flavor and delicate crunch, like a jicama. They stay crisp, whether cooked hot and fast or slowly baked. These water chestnut recipes take advantage of their flavor, texture and quick-cooking nature for creative and delicious dinners, snacks and sides.

Canned water chestnuts can be purchased whole or sliced, ready to be drained and added immediately to hot soups or chopped finely for a stuffing or pastry filling. You can also leave them whole and wrap them in bacon for one of the easiest and best party appetizers. In baked rice dishes and comforting casseroles, water chestnuts add texture without detracting from the main flavors of the recipe.

If you can find fresh water chestnuts, use them just like canned ones after cleaning and peeling them. Choose firm and smooth water chestnuts with no soft spots or cracks, and store them in the fridge until you are ready to add them to your favorite Asian stir-fry recipes or lettuce wraps. Before you know it, you will find yourself reaching for a can of water chestnuts to perk up all your go-to dinners and sides.

Taste of Home