Parsnip-Wrapped Devils On Horseback

1. 1

   Place a rack in middle of oven; preheat to 450u00b0F. Very thinly slice parsnip with a vegetable peeler to create wide, long ribbons.

2. 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. 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. 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. 5

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

No additional tips available.