Smoky Scottish Grilled Buttered Neeps with Fresh Thyme

Introduction

There is something undeniably comforting about Scottish cuisine, particularly when it involves humble root vegetables transformed into something spectacular. Neeps, known as rutabaga or swede in other parts of the world, are a staple of the Scottish diet, traditionally boiled and mashed. However, when you take this hearty vegetable to the grill, specifically an Arteflame grill, you unlock a depth of flavor that boiling simply cannot achieve. The high heat of the plancha sears the exterior, caramelizing the natural sugars, while the inside remains tender and creamy. This recipe for Scottish Grilled Buttered Neeps with Thyme marries the earthy, slightly sweet profile of the rutabaga with the aromatic, woodsy scent of fresh thyme and the richness of quality butter. It is a side dish that speaks of rustic elegance, perfect for a Burns Night supper or a cozy autumn barbecue.

Using the Arteflame grill for this recipe allows for a unique cooking process. Unlike a traditional gas grill where root vegetables might dry out, the solid steel cooktop allows you to sauté and roast simultaneously. The neeps absorb the smoky essence of the wood fire while bathing in foaming butter, creating a golden-brown crust that is utterly addictive. This dish is not just a nod to tradition; it is an elevation of it, proving that even the most modest ingredients can shine when treated with fire and respect. Whether you are looking for a new keto-friendly side dish or simply want to expand your grilling repertoire beyond the usual corn and asparagus, these grilled neeps are sure to impress with their texture and complex flavor profile.

Ingredients

• 2 large Neeps (Rutabagas/Swedes), peeled and cut into 1-inch cubes
• 1/2 cup salted butter, melted (divided use)
• 2 tablespoons olive oil (for the grill surface)
• 1 tablespoon fresh thyme leaves, stripped from the stem
• 1 teaspoon coarse sea salt, plus more to taste
• 1/2 teaspoon freshly cracked black pepper
• 1 clove garlic, minced (optional)
• Fresh thyme sprigs for garnish

Instructions

Step 1: Prep and Par-boil

1. Begin by thoroughly peeling the thick, waxy skin off the neeps (rutabagas) until you reach the bright yellow flesh.
2. Cut the vegetables into uniform 1-inch cubes to ensure even cooking.
3. Place the cubes in a large pot of salted water and bring to a boil. Cook for approximately 10-12 minutes until they are slightly tender but still firm in the center (par-boiled). This step is crucial to ensure they cook through on the grill without burning.
4. Drain the neeps and pat them completely dry with paper towels to remove excess moisture.

Step 2: Fire Up the Grill

1. Preheat your Arteflame grill. Build a medium-sized fire in the center to get the plancha cooktop hot.
2. Aim for a medium-high heat zone on the flat cooktop. You want the surface hot enough to sear, but not so hot that the butter burns instantly.
3. Brush a light layer of olive oil onto the flat steel cooktop where you intend to cook the vegetables.

Step 3: Grilling the Neeps

1. Toss the par-boiled neeps in half of the melted butter, the minced garlic, salt, and pepper in a mixing bowl.
2. Place the seasoned neeps directly onto the hot plancha surface of the grill.
3. Grill for about 10 to 15 minutes, turning them occasionally with a spatula. You are looking for a deep golden-brown crust on all sides and a fork-tender interior.

Step 4: Seasoning and Serving

1. Once the neeps are fully cooked and caramelized, move them to a cooler outer edge of the grill plate.
2. Drizzle the remaining melted butter over the vegetables and sprinkle generously with the fresh thyme leaves. Toss them gently on the cooktop to let the heat release the thyme oils.
3. Remove from the grill immediately and transfer to a serving dish. Garnish with fresh thyme sprigs and serve hot.

Tips

To ensure your Scottish Grilled Buttered Neeps turn out perfectly every time, the selection of the vegetable is paramount. Look for neeps (rutabagas) that feel heavy for their size and have firm, unblemished skin; lighter ones can sometimes be woody or pithy in the center, which yields an unpleasant texture even after grilling. Another crucial tip is to not skip the par-boiling step. Rutabagas are dense root vegetables that take a long time to cook. If you throw them raw onto the grill, the outside will char and turn bitter long before the inside becomes tender. Par-boiling ensures a creamy interior texture that contrasts beautifully with the grilled exterior. Furthermore, when grilling on the Arteflame, manage your heat zones wisely. Start the neeps closer to the center to get a good sear, then move them further out to the edge to finish cooking through gently without burning the butter. Finally, use high-quality butter, preferably European-style, as the higher fat content adds a richness that complements the natural sweetness of the neeps.

Variations

While the classic combination of butter and thyme is traditional and delicious, this recipe is incredibly versatile and can be adapted to suit various palate preferences. You can easily tweak the flavor profile to lean sweeter, spicier, or more savory depending on the main course you are serving. Here are a few creative variations to try on your grill:

• Honey Glazed Neeps: In the final minutes of grilling, drizzle a tablespoon of honey or maple syrup over the neeps to accentuate their natural sweetness.
• Bacon Infused: Dice two strips of bacon and cook them on the plancha alongside the neeps; toss the vegetables in the rendered bacon fat for a smoky, savory punch.
• Spicy Kick: Add a half teaspoon of crushed red pepper flakes or a pinch of cayenne pepper to the butter mixture for a warming heat that cuts through the richness.
• Root Medley: Mix the neeps with cubes of carrot and parsnip for a colorful, mixed root vegetable roast that offers varying textures and sweetness levels.
• Rosemary & Garlic: Swap the thyme for chopped fresh rosemary and double the garlic for a more robust, Mediterranean-inspired flavor profile.

Best pairings

Scottish Grilled Buttered Neeps are a robust side dish that holds its own against strong flavors, making them an excellent companion for rich, hearty meats. Traditionally, neeps are served with haggis, and the smoky char from the grill makes this version an even better match for the peppery, savory notes of the national dish of Scotland. However, you do not need to wait for Burns Night to enjoy them. They pair exceptionally well with a grilled ribeye or porterhouse steak, where the earthy sweetness of the rutabaga provides a nice counterpoint to the umami of the beef. They are also delightful served alongside roasted lamb chops or a slow-smoked brisket. For a lighter option, pair them with a lemon-herb roasted chicken; the thyme in the neeps will mirror the seasoning on the bird, creating a cohesive and comforting meal. If you are serving a vegetarian spread, these neeps work beautifully next to grilled portobello mushrooms or a hearty lentil stew.

Conclusion

Mastering this recipe for Scottish Grilled Buttered Neeps with Thyme adds a wonderful tool to your outdoor cooking arsenal. It transforms a vegetable often relegated to soups or mashes into a star attraction, boasting a texture that is crisp on the outside and meltingly soft within. The Arteflame grill plays a pivotal role here, providing the consistent, high heat needed to caramelize the sugars without drying out the vegetable. This dish captures the essence of Scottish comfort food but revitalizes it with the primal flavor of wood fire. Whether you are hosting a festive gathering or simply preparing a weeknight dinner, these neeps offer a nutritious, flavorful, and inexpensive alternative to potatoes. We encourage you to try this recipe, experiment with the variations, and discover just how delicious this humble root vegetable can be when treated with a little butter, thyme, and smoke.