Parsnip-Wrapped Devils on Horseback

hors d'oeuvre appetizer parsnip new year's eve date almond vegetarian wheat/gluten-free paprika blue cheese thanksgiving

Katherine Sacks

Makes 24

Source

Ingredients

1 medium parsnip (about 9 ounces, preferably 2–3" wide), peeled

1/4 cup low-sodium soy sauce or tamari

1 teaspoon smoked paprika

5 tablespoons vegetable oil, divided

3 1/2 ounces blue cheese (about 2/3 cup)

24 large pitted dates, preferably Medjool

24 smoked almonds

24 wooden toothpicks, soaked in water

Method

Place a rack in middle of oven; preheat to 450°F. Very thinly slice parsnip with a vegetable peeler to create wide, long ribbons.

Whisk soy sauce, paprika, and 1/4 cup oil in a medium bowl. Add parsnip ribbons, toss to combine, and let sit 10 minutes.

Meanwhile, stuff heaping 1/2-teaspoonfuls of cheese into each date. Place 1 almond in the center of each. Wrap parsnip ribbons around each date, using 2 ribbons if necessary to cover middle section of date; reserve soy sauce mixture. Secure ribbons with a toothpick. Arrange dates on a parchment-lined rimmed baking sheet.

Bake 5 minutes, then remove toothpicks and brush with soy sauce mixture. Continue to bake until parsnip ribbons are browned and slightly crisped, about 3 minutes more. Serve immediately.

Dates can be assembled 1 day ahead; cover and chill. Bring to room temperature before baking.