How Parboiling Before Grilling Transforms Sweet Potatoes Into a Charred, Pesto-Slicked Side Dish
Brian Lagerstrom takes sweet potatoes beyond baked or fried by parboiling then grilling them for deep char and a creamy texture. The wedges are finished with a vibrant hemp seed and almond pesto made with nutritional yeast and fresh herbs — making the whole dish accidentally vegan but intentionally impressive. A great technique-forward side dish for anyone looking to level up a humble vegetable.
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#side dish #pesto #charred vegetables #hemp seed #grilling #plant-based #healthy eating #vegan #parboiling #nutritional yeast #gluten-free
🧾 Ingredients
- 12 lb sweet potato
- 2150g (2 cups) extra virgin olive oil
- 335g (1/4 cup) hemp seeds
- 435g (1/4 cup) nutritional yeast
- 535g (2 cups) basil
- 630g (1.5 cups) parsley
- 71/2 shallot
- 840g (1/2 cup) slivered almonds
- 91 tsp salt
- 101 lemon, juiced
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