Inspired by Noma's groundbreaking insect dishes, this recipe offers a home-cook friendly interpretation, translating the deep umami, earthy notes, and satisfying crunch of fermentation into a refined appetizer using common root vegetables.
Prep: 20 min Cook: 40 min 4 (appetizer) servings
Ingredients
2 medium parsnips, peeled
1 small celery root (about 1 lb), peeled and diced
2 tbsp white miso paste
1 tbsp apple cider vinegar
1 tbsp maple syrup
1 tsp soy sauce (or tamari for gluten-free)
3 tbsp water
1/2 cup vegetable oil (for frying)
2 tbsp unsalted butter
1/4 cup heavy cream or whole milk
Salt, to taste
Freshly ground black pepper, to taste
1 tbsp fresh dill or chervil, finely chopped (for garnish)
Optional: 1 tsp lingonberry or cranberry jam, for garnish
Instructions
1
**Prepare the Celery Root Purée:** Place the diced celery root in a small saucepan and cover with cold, salted water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until very tender. Drain well. Transfer the cooked celery root to a food processor or use an immersion blender. Add butter, cream, salt, and pepper. Blend until perfectly smooth and creamy. Keep warm.
2
**Make the Crispy Parsnip 'Grasshoppers':** Using a mandoline or a very sharp knife, thinly slice the peeled parsnips into long, thin strips or small irregular 'shards' (aim for paper-thin for best crispness). Heat the vegetable oil in a medium skillet over medium-high heat until shimmering. Carefully fry the parsnip slices in batches (do not overcrowd the pan) for 2-3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate. Season lightly with salt.
3
**Whisk the Miso Glaze:** In a small saucepan, combine the white miso paste, apple cider vinegar, maple syrup, soy sauce, and water. Heat gently over low heat, whisking constantly, until the miso dissolves and the sauce is smooth and slightly thickened (this will only take 1-2 minutes). Taste and adjust seasoning if necessary.
4
**Assemble the Dish:** Spoon a generous dollop of the warm celery root purée onto small serving plates or in individual bowls. Gently toss the crispy parsnip 'grasshoppers' with the warm miso glaze until lightly coated. Arrange the glazed parsnips artfully on top of the purée.
5
**Garnish and Serve:** Sprinkle generously with fresh chopped dill or chervil. If desired, add a few tiny dots of lingonberry or cranberry jam around the plate for a pop of color and tartness. Serve immediately to enjoy the crisp texture.
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