French Grilled Parsnip with Hazelnut Butter

Introduction

Indulge in the rich, caramelized flavors of this French-inspired grilled parsnip dish, elevated with buttery, toasted hazelnuts. Cooking everything on the Arteflame ensures a perfect, even sear that enhances the natural sweetness of the parsnips while infusing them with smoky richness. With just a few ingredients and simple grilling techniques, you’ll create a side dish that impresses with both taste and presentation.

Ingredients

• 4 large parsnips, peeled and cut into thick slices
• 4 tbsp unsalted butter
• 1/4 cup hazelnuts, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/2 tsp honey
• 1 tbsp fresh thyme leaves

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins at the center of the Arteflame grill.
3. Stack firewood over the napkins and ignite the paper.
4. Allow the fire to build and the cooktop to reach cooking temperature (about 20 minutes).

Step 2: Prepare the hazelnut butter

1. Place the butter on the outer, cooler edge of the Arteflame cooktop.
2. Let it slowly melt while stirring occasionally.
3. Add the chopped hazelnuts and cook for about 2–3 minutes until they turn golden brown.
4. Stir in the honey, sea salt, and thyme leaves, then remove to a side dish.

Step 3: Grill the parsnips

1. Place the sliced parsnips on the flat griddle cooktop, positioning them closer to the center for more heat.
2. Cook for about 4–5 minutes on each side until golden brown and caramelized.
3. Move the parsnips to a slightly cooler area to finish cooking until they are tender.

Step 4: Serve

1. Drizzle the hazelnut butter over the grilled parsnips.
2. Garnish with additional thyme leaves and serve immediately.

Tips

• Always use fresh, firm parsnips for the best texture and sweetness.
• Cook the parsnips at different heat zones to ensure even cooking.
• Use unsalted butter to control the seasoning better.
• For extra crunch, toast the hazelnuts longer before adding to the butter.

Variations

1. French Herb Infusion: Add rosemary and tarragon to the hazelnut butter for a more aromatic flavor.
2. Spicy Maple: Replace honey with maple syrup and add a pinch of cayenne for a sweet-heat balance.
3. Parmesan Crisp: Sprinkle grated parmesan cheese onto the hot parsnips just before taking them off the grill.
4. Nut-Free Option: Substitute hazelnuts with toasted sunflower seeds or omit them entirely.
5. Citrus Zest: Add fresh orange or lemon zest to the butter to elevate the dish with bright acidity.

Conclusion

Grilling parsnips on the Arteflame transforms them into a smoky, caramelized dish that pairs beautifully with the nutty richness of hazelnut butter. By using different heat zones, you achieve perfect texture and balanced flavors without burning the food. Enjoy this simple yet elegant dish with a variety of pairings for an unforgettable meal.

Best pairings

• Grilled steak or lamb chops
• A crisp white wine like Sauvignon Blanc
• Fresh arugula salad with lemon vinaigrette
• Rustic baguette with whipped goat cheese