Episode 405: Wagyu Demystified
Fire-Roasted Parsnips and Sweet PotatoesSteven Raichlen
This recipe is used with Reverse-Seared Wagyu Tomahawk Steaks in Project Fire Episode 405: Wagyu Demystified
Fire-Roasted Parsnips and Sweet Potatoes
- Yield: 8 to 10
- Method: Indirect grilling
- 2 pounds parsnips
- 2 pounds sweet potatoes
- 2 heads of garlic, unpeeled, separated into cloves
- Coarse salt (sea or kosher)
- Freshly ground black pepper
- 6 tablespoons butter (salted or unsalted), cut into 12 pieces
- Extra virgin olive oil
You’ll also need:
- One or two large cast iron skillets
1: Set up your grill for indirect grilling and heat to medium-high as directed in the recipe above.
2: Trim and peel the parsnips and cut in half crosswise. Cut the thicker ends lengthwise into halves or quarters so all the pieces are about the same size. If desired, peel the sweet potatoes. Slice each potato lengthwise into wedges. (The parsnips and potatoes should be fairly equal in size for even roasting.)
3: Arrange the vegetables in a large cast iron skillet. (If necessary, use 2 skillets. You don’t want to crowd the parsnips and potatoes.) Add the garlic cloves. Season with salt and pepper, then top with the butter. Drizzle with olive oil.
4: Place the skillet (or skillets) on the grill grate and roast the parsnips and potatoes, turning once or twice with tongs, for 30 to 40 minutes, or until the vegetables are tender and nicely browned in spots. Serve with the steak and marrow bones.