Swedish Grilled Parsnips with Nordic Herb Butter

Introduction

There is a quiet elegance to Nordic cuisine, a style of cooking that champions humble ingredients and elevates them through fresh herbs and the transformative power of fire. Parsnips, often relegated to the bottom of the roasting pan or lost in winter stews, are the unsung heroes of the root vegetable world. When prepared on the Arteflame grill, their natural sugars caramelize beautifully, creating a crisp golden exterior that gives way to a tender, sweet interior. This recipe for Swedish Grilled Parsnips draws inspiration from the Scandinavian love for earthy flavors and bright, aromatic accompaniments.

The secret to this dish lies in the Nordic herb butter—a compound butter teeming with fresh dill, chives, and a hint of lemon zest. As the butter melts over the hot, charred parsnips, it releases an intoxicating aroma that instantly transports you to a Swedish summer cottage. Whether you are looking for a sophisticated side dish for a dinner party or a rustic addition to your weekend barbecue, this recipe captures the essence of open-fire cooking while remaining incredibly simple to execute. It creates a perfect balance of savory, sweet, and herbaceous notes that will make you rethink root vegetables entirely.

Ingredients

For the Grilled Parsnips

• 2 lbs fresh parsnips, peeled and halved lengthwise (quarter larger ones if necessary)
• 2 tbsp olive oil or melted unsalted butter
• 1 tsp sea salt
• 1/2 tsp freshly cracked black pepper

For the Nordic Herb Butter

• 1 stick (4 oz) unsalted butter, softened to room temperature
• 2 tbsp fresh dill, finely chopped
• 1 tbsp fresh chives, finely snipped
• 1 tbsp fresh parsley, chopped
• 1 tsp lemon zest, freshly grated
• 1 clove garlic, minced (optional)
• 1/2 tsp flakey sea salt (like Maldon)
• 1/4 tsp white pepper

Instructions

Step 1: Prepare the Herb Butter

1. In a small mixing bowl, combine the softened butter, chopped dill, chives, parsley, lemon zest, minced garlic, sea salt, and white pepper.
2. Mash the ingredients together with a fork until the herbs are evenly distributed throughout the butter.
3. Transfer the butter to a piece of parchment paper or plastic wrap. Roll it into a log shape and twist the ends to seal. Place it in the refrigerator to firm up while you prep the grill. Alternatively, leave it at room temperature if you prefer to brush it on immediately.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill. Allow the fire to burn down slightly so the cooktop reaches a consistent cooking temperature.
2. Aim for a medium-high heat on the flat cooktop surface. You want the steel hot enough to sear the vegetables but not so hot that they burn before cooking through.
3. Lightly oil the cooktop surface with a high-smoke point oil (like grapeseed or canola) to season it before adding the vegetables.

Step 3: Prep and Season the Parsnips

1. While the grill heats up, wash and peel the parsnips. Cut them lengthwise. If the core looks very woody (common in large, older parsnips), you may want to trim it out, but for medium parsnips, keeping the core is fine.
2. In a large bowl, toss the parsnips with the olive oil, sea salt, and black pepper until they are thoroughly coated.

Step 4: Grill the Parsnips

1. Place the parsnips cut-side down directly onto the flat steel cooktop of the Arteflame. Arrange them near the center for a hard sear, or move them further out if the fire is very intense.
2. Grill for about 5 to 7 minutes without moving them, allowing a deep golden-brown crust to form.
3. Flip the parsnips over using tongs. Continue cooking for another 5 to 8 minutes, or until they are fork-tender. If they are browning too quickly but are still hard in the middle, move them to the outer edge of the grill where the heat is gentler.

Step 5: Finishing Touches

1. Once the parsnips are tender and charred to your liking, move them to a cooler zone on the grill or remove them to a serving platter.
2. While they are still steaming hot, top them generously with slices of the cold Nordic herb butter.
3. Allow the butter to melt over the vegetables, coating them in the herb mixture. Garnish with a fresh sprig of dill and serve immediately.

Tips

Grilling root vegetables requires a little more patience than grilling a steak. The density of parsnips means they need time to soften. A great tip for using the Arteflame is to utilize the different heat zones smartly. Start the parsnips closer to the center fire to get that appetizing sear and grill marks quickly. Once the color is perfect, slide them toward the outer edge of the cooktop. This acts as an oven-like environment where they can finish roasting through without burning the exterior.

Additionally, selecting the right produce is crucial. Look for medium-sized parsnips that are firm and free of blemishes. Very large parsnips often have a woody, fibrous core that can be unpleasant to eat even when cooked. If you only have large ones available, consider par-boiling them for 3-4 minutes before grilling. This ensures the inside is fully cooked by the time the outside is crisp. Finally, don't skimp on the dill in the butter; it is the signature flavor that defines the Nordic character of this dish.

Variations

While the classic dill and chive combination is traditional, this recipe is quite versatile. You can easily adapt the flavor profile to match the main course you are serving. If you prefer a sweeter glaze, honey is an excellent addition that pairs wonderfully with the earthiness of the parsnips. For those who enjoy a bit of heat, horseradish provides a sharp, sinus-clearing kick that cuts through the richness of the butter. Here are a few distinct variations to try on your next cookout:

• Honey Glazed: Drizzle honey over the parsnips during the last minute of grilling for a sticky, sweet finish.
• Spicy Horseradish: Mix 1 teaspoon of freshly grated horseradish into the butter for a spicy kick.
• Smoked Paprika: Add a teaspoon of smoked paprika to the seasoning mix for a deeper, barbecue-forward flavor.
• Cheesy Crust: Grate aged hard cheese (like Parmesan or Swedish Västerbottensost) over the parsnips right before taking them off the grill.
• Garlic Confit: Replace raw garlic with roasted garlic cloves mashed into the butter for a mellower, sweeter savory note.

Best pairings

Swedish Grilled Parsnips are robust enough to stand up to heavy meats but delicate enough to serve alongside fish. The brightness of the lemon and dill butter makes this dish a natural companion for seafood, specifically fatty fish that benefit from the acidic cut of the citrus. However, the root vegetable nature of the parsnip grounds the meal, making it equally suitable for game meats and winter roasts. When planning your menu, consider the texture contrast; the soft parsnips go well with crispy skins and seared proteins.

• Plank Grilled Salmon: The ultimate Nordic pairing; the dill butter ties the vegetables and fish together perfectly.
• Venison or Lamb: The natural sweetness of the parsnips balances the gaminess of these meats.
• Grilled Ribeye Steak: A sophisticated alternative to fries or baked potatoes.
• Dark Rye Bread: Serve with a side of toasted rye bread to sop up the melted herb butter.

Conclusion

Mastering Swedish Grilled Parsnips on the Arteflame is about more than just cooking a vegetable; it is about embracing a style of eating that values simplicity and quality ingredients. This dish transforms a humble root vegetable into a centerpiece worthy of any outdoor gathering. The interplay between the smoky char from the grill, the sweet, nutty flavor of the parsnip, and the fresh, grassy notes of the Nordic herb butter creates a flavor profile that is both comforting and exciting.

We encourage you to try this recipe for your next barbecue. It is a fantastic way to introduce new flavors to your guests and step away from the standard grilled corn or asparagus. Whether you are grilling in the crisp air of autumn or under the summer sun, these parsnips bring a touch of Scandinavian charm to your table. Fire up the grill, whip up the butter, and enjoy the delicious results.