November 2, 2023

Parsnip-Wrapped Stuffed Dates

Parnsip-Wrapped Stuffed Dates is a clever vegetarian twist on the more-commonly known and loved bacon-wrapped stuffed dates. The marinated parsnip ribbons impart bangin’ robust flavor to this appetizer…similar to what bacon does for the traditional recipe. So if you’re a vegetarian or bacon just isn’t your thing, Parnsip-Wrapped Stuffed Dates is for you!

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Ingredients

Organize the ingredients – dates, whole raw, roasted, or smoked almonds, blue cheese, parsnip ribbons, smoked paprika, gluten free soy sauce and a neutral oil.

Soaking the Toothpicks

Place toothpicks in a bowl of cold water to prevent them from burning while the dates cook

Place wooden toothpicks in a bowl of cold water to prevent them from burning while the dates cook. Let toothpicks soak for at least 10 minutes and preferably 20.

Marinating the Parsnip Ribbons

Remove the outer layer of the parsnip with a peeler. Then lay parsnip flat on a cutting board and using the peeler, go from the root to the tip to create the ribbons.

Mix the gluten free soy sauce, smoked paprika and oil together.

Remove the outer layer of the parsnip with a peeler. Then lay parsnip flat on a cutting board and using the peeler, go from the base of the parsnip to the tip to create the ribbons. Whisk 1/4 cup gluten free soy sauce, 1 teaspoon paprika, and 1/4 cup oil together in a medium bowl. Add parsnip ribbons, toss to combine, and let sit 10 minutes.

Stuffing the Dates

Meanwhile, stuff blue cheese (between 1/2 - 1 teaspoon) into each date. Place 1 almond in the center of each. Then wrap parsnip ribbons around each date, using 2 ribbons if necessary to cover middle section. Secure ribbons with a toothpick, trying to go around the almond.

Meanwhile, cut each date vertically but not all the way through, if possible. Then stuff each date with blue cheese (approx. 1/2 – 1 teaspoon). Then place 1 almond in the center of each.

Wrapping the Dates with the Parsnip

Wrap the parsnip ribbon around the stuffed dates and secure with a soaked toothpick. Reserve extra soy sauce mixture.

Then wrap parsnip ribbons around each date, using 2 ribbons if necessary to cover middle section. Secure parsnip-wrapped date with a toothpick, trying to go around the almond. Set extra soy sauce mixture aside.

Baking

Brush dates with reserved soy sauce mixture. If desired, toothpicks can be removed at this point. Continue to bake until parsnip ribbons are browned and slightly crisped, about 3 minutes more. Total bake time is 8-9 minutes. — Arrange Dates on Parchment

Arrange dates on a parchment-lined, rimmed baking sheet. Bake the dates for 5 minutes. If desired, remove toothpicks, optional. Brush dates with remaining soy sauce mixture. Continue to bake until parsnip ribbons are browned and slightly crisped, about 3-4 minutes longer. Remove toothpicks, if desired. Total bake time is 8-9 minutes.

Parsnip-Wrapped Stuffed Dates

Let dates cool for 5-10 minutes and then serve on a platter.

Print Recipe

Parsnip-Wrapped Stuffed Dates

Prep Time20

Cook Time8

Total Time28

Course: Appetizer

Cuisine: American

Keyword: blue cheese, gluten free, Medjool dates, parsnip, whole almonds

Servings: 24 dates

Author: GFchow @ gfchow.com

Equipment

24 wooden toothpicks, soaked in water

Ingredients

1 medium-large parsnip preferably 2–3" wide, trimmed and peeled into long, thin ribbons
1/4 cup gluten free soy sauce I use San-J
1/4 cup vegetable oil
1 teaspoon smoked paprika regular paprika is a good substitute
3 1/2 ounces blue cheese about 2/3 cup, See NOTES section below
24 pitted dates preferably Medjool, cut vertically but not all the way through, if possible
24 whole almonds raw, roasted, or smoked

Instructions

Place rack in middle of oven and preheat to 450°F. Place toothpicks in a bowl of cold water to prevent them from burning while the dates cook.
Remove the outer layer of the parsnip with a peeler. Then lay parsnip flat on a surface, preferably a cutting board, and using the peeler, go from the base of the parsnip to the tip to create the ribbons.
Next, whisk gluten free soy sauce, paprika, and 1/4 cup oil together in a medium bowl. Add parsnip ribbons, toss to combine, and let sit 10 minutes.
Meanwhile, stuff blue cheese (between 1/2 – 1 teaspoon) into each date. Place 1 almond in the center of each. Then wrap parsnip ribbons around each date, using 2 ribbons if necessary to cover middle section. Secure parsnip-wrapped date with a toothpick, trying to go around the almond. Arrange dates on a parchment-lined, rimmed baking sheet. Set extra soy sauce mixture aside.
Bake the dates for 5 minutes. Brush dates with remaining soy sauce mixture. Continue to bake until parsnip ribbons are browned and slightly crisped, about 3-4 minutes longer. Total bake time is 8-9 minutes. Remove toothpicks, if desired. Let cool for 5-10 minutes and then serve dates on a platter.

Notes

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

Many blue cheese varieties contain small traces gluten. If blue cheese upsets your stomach or causes you any reactions try Rosenborg, BelGioso, Dutch Farms, Litehouse, Organic Valley, or Rogue Creamery. They all produce versions of blue cheese not fermented in gluten-based spores.

This recipe can easily be doubled or halved.

Recipe is from Epicurious.com.

If you like this GFchow recipe, you may also like these other recipes. Charred Asparagus and Dates, Fennel-Celery Salad with Walnuts and Blue Cheese, and Kale Salad with Dates, Parmesan, and Almonds.

Gluten Free Disclaimer

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.