Parsnip-Wrapped Devils on Horseback

by Katherine Sacks
Parsnip-Wrapped Devils on Horseback


1 medium parsnip, peeled
1/4 cup low-sodium soy sauce or tamari
1 teaspoon smoked paprika
5 tablespoons vegetable oil, divided
2/3 cup blue cheese
24 large pitted dates, preferably Medjool
24 smoked almonds
24 wooden toothpicks, soaked in water


Place a rack in middle of oven; preheat to 230°C. 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.

Recipe by Katherine Sacks

I may be one of your longest members having had a box since 94? 95? With a few little gaps perhaps… So why do I love my box? The veg taste lovely and fresh - my son eats them like sweeties and I cook more interesting recipes.

— Lenna

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