Medjool dates wrapped with parsnip on a blue plate.

Photo by Alice Gao, Prop Styling by Alex Brannian, Food Styling by Diana Yen

This vegetarian version of the classic appetizer uses soy sauce, smoked paprika, and smoked almonds to pack so much savory flavor that no one will miss the traditional bacon. Use Gorgonzola dolce if you prefer a more mild blue cheese flavor.

Recipe information

Total Time
25 minutes
Yield
Makes 24

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

Special Equipment

24 wooden toothpicks, soaked in water

Preparation

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