There's a book,I have called "Secrets of Fat-Free Baking" that lists all kinds of things to add moisture instead of fat. Cauliflower, sweet potato, applesauce, apple butter, zucchini, lecithin, prune butter, even sauerkraut... how pronounced do you want it to be? I would think that parsnips would be sweeter and better camouflaged, and radishes have more bite. Do you want to recognize it? I wonder, could radishes be used if you're also adding chile powder, to give it a Mexican snap? I wouldn't use radishes, but that just me. Sounds too pronounced.

• Reply