In Atlanta, I remember having had grits in the cholent, which shows probably any starch will work.
Parsley roots are good, and have a more intense flavor than parsley leaves.
I have not had much luck with using veggie meat substitutes in cholent. The long cooking leaves the fake meat flavorless.
Dried apricots, dates and raisins are great additions. Prunes will darken the cholent, and some people may find that less appetizing. If you do use dates, keep in mind that they will sweeten the cholent, so cut back on any other sweeteners you might normally be adding.
When you use prunes, consider cutting them in half or in thirds with kitchen scissors as this will help disperse them throughout the cholent.
Powdered ginger and ground cloves are also interesting additions. If small children will be present, you may have to have two pots of cholent laid out to please less adventurous eaters.
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