PARSNIP-WRAPPED DEVILS ON HORSEBACK
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.
Provided by Katherine Sacks
Categories Hors D'Oeuvre Appetizer Parsnip New Year's Eve Date Almond Vegetarian Wheat/Gluten-Free Paprika Blue Cheese Thanksgiving
Yield Makes 24
Number Of Ingredients 9
Steps:
- 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.
- Do Ahead
- Dates can be assembled 1 day ahead; cover and chill. Bring to room temperature before baking.
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Rony Saha
rony.saha2@gmail.comI didn't have any dates, so I used raisins instead. They turned out great!
Allauddin Khan
allauddinkhan24@hotmail.comThese were a bit too salty for my taste, but they were still good.
Gaming Hasif
gaminghasif32@hotmail.comI loved the combination of flavors in this dish. The parsnips were sweet and the dates were chewy.
Rana Fyaz
fyaz@gmail.comThese were really easy to make and they tasted great. I will definitely be making them again.
Pratish Chaudahry
p_c64@yahoo.comI didn't have any dates, so I used raisins instead. They turned out great!
INVISIBLE SAX
sax.invisible@hotmail.comThese were a bit too salty for my taste, but they were still good.
Godstime Tuviee
tuviee88@yahoo.comI loved the combination of flavors in this dish. The parsnips were sweet and the dates were chewy.
Zair Miya
z@gmail.comThese were really easy to make and they tasted great. I will definitely be making them again.
Dr boy Usman
usman@yahoo.comI didn't have any dates, so I used raisins instead. They turned out great!
Nobi Don
nd@hotmail.co.ukThese were a bit too salty for my taste, but they were still good.
itsonlyme meemee
i-meemee@aol.comI loved the combination of flavors in this dish. The parsnips were sweet and the dates were chewy.
Mabonga Rickson
rickson_mabonga72@aol.comThese were really easy to make and they tasted great. I will definitely be making them again.
Deenar Khan
deenarkhan@yahoo.comI didn't have any parsnips, so I used carrots instead. They turned out great!
SJX play
sjxplay@yahoo.comThese were a bit too sweet for my taste, but they were still good.
Skyler
skyler@gmail.comI've made these twice now and they're always a crowd-pleaser. They're so easy to make and they always turn out perfectly.
Ken Vanpelt
v_k@yahoo.comThese were absolutely delicious! I made them for a party and they were a huge hit. Everyone loved them.