Parsnip french fries and buckwheat with cabbage

Missing potato french fries? Well, just make them from parsnip as I did, you´ll be surprised how similar the taste and texture are 🙂 I deep-fried mine until crispy and then gently sprinkled them with sea salt (something I don´t normally do, salt is better absorbed in the body when cooked into meals).

I had the fries with buckwheat which I cooked with some tamari soy sauce and oregano, for about 15 minutes in a double amount of water, under a lid and on a low flame. About five minutes before the end of the cooking time, I placed some cut up curly cabbage leaves on top of the grain so it can steam through.

I also had some raw green daikon to better digest the fried food.

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2 Comments

Filed under Grain dishes, Recipes, Vegetable dishes

2 responses to “Parsnip french fries and buckwheat with cabbage

  1. mmm, now i’m craving some of those parsnip fries–they look fantastic! and green daikon!? cool! I’ve never seen it before! Is it just the end part of regular daikon, or is it a different variety?

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