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Parsnip-Wrapped Devils on Horseback

Name: Parsnip-Wrapped Devils on Horseback
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

A small grocery run gets this on the table.

Ingredients

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directions

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.
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.
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.
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.
5.
Dates can be assembled 1 day ahead; cover and chill. Bring to room temperature before baking.

Recipes sourced from Epicurious.com.

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