Norwegian Flame-Touched Celeriac Steaks

Introduction

Grilled to golden perfection, these flame-touched celeriac steaks capture the essence of Norwegian flavors with herbs and a perfect sear. Cooked entirely on the Arteflame grill, they deliver a rich, smoky taste with a satisfyingly crisp exterior and a tender interior.

Ingredients

• 1 large celeriac
• 2 tbsp unsalted butter
• 1 tsp sea salt
• 1 tsp Norwegian herb mix (such as thyme, dill, and parsley)
• Freshly ground black pepper, to taste

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood over the soaked napkins.
3. Light the paper and wait about 20 minutes for the grill to fully heat up.

Step 2: Prepare the Celeriac

1. Peel the celeriac and slice it into thick, 1-inch steaks.
2. Melt the butter and brush it generously over both sides of each steak.
3. Season with salt, Norwegian herbs, and black pepper.

Step 3: Sear the Celeriac

1. Place the celeriac steaks on the center grill grate of the Arteflame to sear at 1,000°F for 2-3 minutes per side.
2. Flip using tongs to ensure an even, golden crust.

Step 4: Finish Cooking on the Flat Cooktop

1. Move the seared celeriac to the outer griddle area to continue cooking for another 8-10 minutes, flipping occasionally.
2. Cook until the inside is fork-tender and the exterior is perfectly caramelized.

Step 5: Serve and Enjoy

1. Remove from the grill and let rest for a few minutes before serving.
2. Garnish with fresh herbs and serve hot.

Tips

• For a deeper flavor, marinate the celeriac in butter and herbs for 30 minutes before grilling.
• Use a grill thermometer to ensure even heat distribution.
• Cook at the optimal heat zone on the Arteflame flat top for consistent browning.

Variations

1. Smoky Paprika Celeriac: Add smoked paprika for a warm, smoky depth of flavor.
2. Garlic Butter Celeriac: Mix butter with minced garlic for a rich, aromatic twist.
3. Citrus Herb Celeriac: Squeeze fresh lemon juice over the steaks for a refreshing zest.
4. Spicy Nordic Celeriac: Add a touch of cayenne pepper for a subtle heat.
5. Cheesy Celeriac: Sprinkle grated Parmesan on top for a delicious umami burst.

Conclusion

These Norwegian-inspired celeriac steaks highlight the best of grilling and natural flavors. With the Arteflame grill, achieving the perfect char and tenderness is effortless.

Best Pairings

• Grilled salmon with dill butter
• Roasted root vegetables
• Norwegian-style potato salad
• A glass of chilled white wine