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.