Norwegian Charred Rutabaga with Butter and Honey

Introduction

Experience the robust, natural sweetness of Norwegian-inspired grilled rutabaga, perfectly charred on the Arteflame grill and glazed with butter and honey. The result is a crispy, caramelized exterior with a soft and tender inside, making this a must-try side dish for any grilled meal.

Ingredients

• 2 large rutabagas, peeled and sliced into 1/2-inch thick rounds
• 3 tablespoons unsalted butter, melted
• 2 tablespoons honey
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 teaspoon fresh thyme leaves

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the grill and stack firewood on top.
3. Light the napkins and allow the fire to build.
4. Wait about 20 minutes for the cooktop to reach optimal grilling temperature.

Step 2: Prepare the Rutabaga

1. Peel the rutabagas and slice them into 1/2-inch rounds.
2. In a bowl, mix melted butter, honey, salt, black pepper, smoked paprika, and thyme leaves.
3. Brush both sides of the rutabaga rounds generously with the butter-honey mixture.

Step 3: Grill the Rutabaga

1. Place the rutabaga rounds directly onto the flat cooktop of the Arteflame grill.
2. Grill near the center where it’s hotter for 5 minutes per side, until charred and crispy.
3. Move the rutabagas towards the cooler outer edge to cook through, about 10 more minutes.
4. Brush additional butter-honey glaze on the rutabagas as they cook.

Step 4: Serve

1. Once tender and beautifully caramelized, remove the rutabagas from the grill.
2. Plate and drizzle with any remaining honey-butter glaze.
3. Garnish with fresh thyme and serve immediately.

Tips

• For extra caramelization, brush more honey and let the heat work its magic.
• Moving the rutabaga to different heat zones ensures even cooking without burning.
• Use smoked paprika for a subtle smoky depth that complements the natural sweetness.

Variations

1. Spicy Honey Rutabaga: Add a pinch of cayenne pepper or crushed red pepper for a sweet and spicy kick.
2. Herb Butter Rutabaga: Mix in finely chopped rosemary and sage for a fragrant, herbal twist.
3. Garlic Parmesan Rutabaga: Sprinkle grated Parmesan cheese and minced garlic over the grilled rutabaga before serving.
4. Maple Glazed Rutabaga: Swap honey for pure maple syrup to enhance the Norwegian flavors.
5. Mustard-Glazed Rutabaga: Mix Dijon mustard with the butter for a tangy, flavorful twist.

Conclusion

Grilling rutabaga on the Arteflame brings out its deep, caramelized sweetness while keeping it tender inside. The honey and butter glaze enhances the flavors, making this a perfect addition to any grilled feast. Try it with different variations to keep things exciting.

Best Pairings

• Grilled lamb chops with rosemary
• Perfectly seared steak using the Arteflame center grill grate
• Fresh Norwegian-style cucumber salad
• Charred brussels sprouts with balsamic glaze
• A cold glass of crisp Riesling