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
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves them!
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