Parsnip-Wrapped Devils on Horseback
A sophisticated appetizer featuring dates stuffed with blue cheese and almonds, elegantly wrapped in marinated parsnip ribbons. These savory-sweet bites are finished with a smoky soy glaze for an elevated take on the classic devils on horseback.
Ingredients
- •1 medium parsnip
- •¼ cup low-sodium soy sauce
- •1 teaspoon smoked paprika
- •5 tablespoons vegetable oil
- •3½ ounces blue cheese
- •24 whole dates
- •24 whole smoked almonds
- •24 whole wooden toothpicks
- •water
Cooking Instructions
- 1.
Place a rack in middle of oven; preheat to 450°F. Very thinly slice parsnip with a vegetable peeler to create wide, long ribbons.
10 min
- 2.
Whisk soy sauce, paprika, and 1/4 cup oil in a medium bowl. Add parsnip ribbons, toss to combine, and let sit 10 minutes.
10 min
- 3.
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.
15 min
- 4.
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.
8 min
- 5.
Dates can be assembled 1 day ahead; cover and chill. Bring to room temperature before baking.
