Grilled Brussels Sprouts | Parsnip Purée | Fig Glaze By Come Chef This

4 persons | Kamado, Vegetables and side dishes | Meat | Side dish, Appetizer

Prep time

This recipe is made in collaboration with Come Chef This

• Light a medium amount of charcoal and heat your YAKINIKU® Kamado to 220 °C. Allow about 45 minutes for it to reach temperature. Use this time for the rest of the preparation.
   
• For this recipe you work with direct and indirect heat. To do this, divide the Pro set into two halves. On one half you grill directly above the coals: place only the half moon cast iron grid here. Use the other half for indirect grilling: first place the half moon heat deflector here, with the half moon grid on top. The heat deflector blocks the direct heat of the coals, so the parsnip cooks gently without burning.
   
• Peel the parsnip and cut it into cubes of about 2 cm. Mix with the olive oil, thyme sprigs, Japanese Smoked Salt and Japanese Szechuan Pepper.
   
• Rinse the Brussels sprouts, remove the loose outer leaves and halve them. Pat them thoroughly dry: dry sprouts caramelise, wet sprouts steam. Mix with the olive oil, Japanese Smoked Salt and Japanese Szechuan Pepper.
   
• Thread the Brussels sprouts onto two parallel skewers, with all cut sides facing the same way. With two skewers they don’t spin, they lie flat on the grid and you can turn them all at once.
   
• Cut the pancetta into small cubes.

Cook time

• Place the cast iron skillet on the cast iron grid in the direct zone and let it heat up for 2 minutes. Fry the pancetta for 6 to 8 minutes until crispy and golden brown. Remove the pancetta from the skillet and drain on kitchen paper. Leave the fat in the skillet.
   
• Add the butter for the crumble to the pancetta fat in the skillet and let it melt. Fry the panko in it for 2 to 3 minutes, stirring, until golden brown. Keep a close eye on it, as panko burns quickly. Mix the panko with the crispy pancetta: this is your crumble. Set aside.
   
• Put the parsnip in the same skillet and place it on the grid above the heat deflector, in the indirect zone. Close the lid and roast the parsnip for 35 to 40 minutes until tender and lightly golden. Stir halfway through. The parsnip is done when a knife slides in without resistance.
   
• Meanwhile, place the saucepan on the cast iron grid in the direct zone. Heat the fig jam with the balsamic vinegar and chilli flakes. Stir for 3 to 4 minutes until you have a smooth, slightly syrupy glaze. Remove the saucepan from the Kamado and set aside.
   
• During the last 15 minutes of the parsnip, place the skewers with Brussels sprouts on the cast iron grid, cut side down. Grill for 8 to 10 minutes until the cut sides are deeply caramelised. Turn them and grill for another 4 to 5 minutes. Check with a knife whether they are cooked through. Then move them to the indirect zone to keep warm.
   
• Remove the skillet with parsnip from the Kamado and discard the thyme sprigs. Blend the parsnip with the butter and cream using a hand blender until smooth. If it is too thick, add an extra splash of cream. Season with Japanese Smoked Salt and Japanese Szechuan Pepper.
   
• Slide the Brussels sprouts off the skewers and toss them through the warm fig-balsamic glaze.
   
• Divide the parsnip purée over the plates, spoon the glazed Brussels sprouts on top and finish with the pancetta-panko crumble. Serve immediately, so the crumble stays crispy.

TIP: Got large Brussels sprouts? Blanch them for 2 to 3 minutes in boiling water after halving and rinse them cold. This way they are cooked inside before the outside gets too dark.