Finnish Grilled Celeriac with Butter and Garlic

Introduction

Finnish cuisine embraces simple, hearty flavors, and this Finnish Grilled Celeriac with Butter and Garlic is no exception. Grilling celeriac on the Arteflame grill enhances its natural sweetness while creating a crisp, caramelized exterior. The rich taste of butter and garlic complements the subtle earthy flavors of this winter root vegetable. Perfect for a unique and delicious side dish, this recipe ensures a tender, flavorful result that pairs beautifully with grilled meats or other vegetables. Follow along to achieve the perfect sear and texture using the Arteflame grill!

Ingredients

• 1 large celeriac (celery root), peeled and sliced into ½-inch rounds
• 3 tablespoons butter, melted
• 2 cloves garlic, minced
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 tablespoon chopped fresh parsley
• 1 teaspoon lemon zest

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood over the oil-soaked napkins and light them.
3. Allow the fire to build and heat the grill for about 20 minutes until the flat cooktop reaches grilling temperature.

Step 2: Prepare the celeriac

1. Peel the celeriac and slice it into ½-inch rounds for even grilling.
2. In a small bowl, mix melted butter with minced garlic, salt, and black pepper.

Step 3: Grill the celeriac

1. Brush both sides of the celeriac slices generously with the butter mixture.
2. Place the slices onto the Arteflame flat cooktop, positioning them near the center for a higher heat sear.
3. Grill for about 5-7 minutes per side, until golden brown and caramelized. Move them towards the outer edge if they need to continue cooking gently.

Step 4: Final touches

1. Remove the celeriac from the grill when it is tender and has a beautiful golden crust.
2. Sprinkle with freshly chopped parsley and lemon zest for a bright, fresh flavor.
3. Serve immediately as a side dish or as a delicious plant-based main course.

Tips

• For an extra crispy edge, cook the celeriac closer to the center of the cooktop and finish it towards the cooler outer edges.
• Basting the slices periodically with butter prevents dryness and enhances flavor.
• Pairing celeriac with grilled meats like steak or lamb enhances the dish's rich, earthy flavors.

Variations

1. Spiced Celeriac: Add a pinch of smoked paprika and cayenne for a slightly smoky and spicy taste.
2. Herb-Infused Celeriac: Mix in chopped rosemary and thyme into the butter for a more aromatic flavor.
3. Celeriac with Cheese: Sprinkle grilled celeriac with grated Parmesan or crumbled feta cheese before serving.
4. Balsamic Glazed Celeriac: Drizzle with balsamic glaze right after grilling for a tangy-sweet contrast.
5. Truffle Butter Celeriac: Finish with a drizzle of truffle oil or truffle butter for a gourmet touch.

Best pairings

• Grilled ribeye steak for a hearty, smoky combination.
• Herb-seasoned grilled chicken as a balanced meal.
• Roasted root vegetables for a wholesome, earthy plate.
• Finnish rye bread with sea salt butter for an authentic pairing.
• A crisp, dry white wine such as Sauvignon Blanc.

Conclusion

Finnish Grilled Celeriac with Butter and Garlic is a simple yet flavorful dish that lets the natural sweetness of celeriac shine through. The smoky richness of the Arteflame grill enhances its texture and taste, making it a perfect complement to grilled meats or a delicious standalone side. Try experimenting with the variations to create a unique twist on this classic dish!