Dutch Grilled Celeriac Fries with Garlic Aioli

Introduction

Crispy on the outside, tender on the inside—these Dutch grilled celeriac fries are the perfect gourmet twist on traditional fries. Cooked entirely on the Arteflame grill, they develop an incredible smoky flavor with a beautiful golden sear on the griddle. Paired with a rich, creamy garlic aioli, this dish is perfect as a side or appetizer. The best part? No oven or frying needed—just pure grilling perfection!

Ingredients

• 1 large Dutch celeriac, peeled and cut into fries
• 2 tbsp unsalted butter, melted
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• For the garlic aioli:
• 1/2 cup mayonnaise
• 1 garlic clove, minced
• 1 tsp lemon juice
• 1/2 tsp Dijon mustard
• Salt to taste
• Fresh parsley for garnish

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the grill.
3. Stack firewood over the napkins and light the paper.
4. Allow the grill to heat for about 20 minutes until the cooktop reaches optimal grilling temperature.

Step 2: Prepare the celeriac fries

1. In a large bowl, toss the celeriac fries with melted butter, salt, pepper, smoked paprika, and garlic powder.

Step 3: Grill the celeriac fries

1. Place the fries on the hot flat griddle cooktop, positioning them near the center for a high-heat sear.
2. Cook for about 8-10 minutes, turning occasionally, until the fries develop a golden-brown crust.
3. Move the fries slightly outward on the griddle to maintain perfect doneness without overcooking.

Step 4: Prepare the garlic aioli

1. In a bowl, mix mayonnaise, minced garlic, lemon juice, Dijon mustard, and a pinch of salt.
2. Stir well until combined and set aside.

Step 5: Serve and enjoy

1. Transfer the grilled celeriac fries to a serving platter.
2. Drizzle with fresh parsley for an extra touch of flavor.
3. Serve with the garlic aioli and enjoy immediately.

Tips

• Use a sharp knife to cut the celeriac into even fries for uniform cooking.
• Keep an eye on the fries and adjust their placement on the griddle to prevent burning.
• For a crispier texture, let the fries sit undisturbed for a few minutes before flipping.
• Try different seasonings, such as cayenne pepper for extra heat.

Variations

1. Truffle Parmesan Fries: Toss the grilled celeriac fries with truffle oil and grated Parmesan after grilling.
2. Spicy Chipotle Fries: Mix the fries with chipotle powder before grilling for a smoky, spicy flair.
3. Herbed Mediterranean Fries: Add fresh rosemary and thyme while grilling for a fragrant, aromatic touch.
4. Curry-Spiced Fries: Sprinkle the fries with curry powder and turmeric for a warm, spiced kick.
5. Balsamic Glazed Fries: Drizzle the finished fries with balsamic reduction for a slightly sweet and tangy taste.

Conclusion

Grilled to perfection on the Arteflame, these Dutch celeriac fries offer a fantastic alternative to traditional fries with a rich, smoky char. Paired with a creamy garlic aioli, they're a must-try side dish for any grilling enthusiast. Try out the variations to find your perfect match!

Best pairings

• Grilled ribeye or reverse-seared steak
• Smoked salmon with dill sauce
• Grilled vegetables like asparagus and bell peppers
• Crisp white wine or cold craft beer
• Homemade coleslaw or a fresh green salad