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Parsnip-Wrapped Devils on Horseback

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

These parsnip-wrapped devils on horseback offer a sophisticated, vegetarian twist on the classic Christmas party snack. By replacing traditional bacon with thinly shaved ribbons of parsnip marinated in smoked paprika and soy sauce, you achieve a wonderfully savoury, umami depth that perfectly complements the honeyed sweetness of Medjool dates. The addition of tangy blue cheese and a crunchy smoked almond provides a complex balance of textures and flavours.

Ideal as a festive canapé or a dinner party appetiser, this plant-based dish is naturally impressive yet surprisingly simple to prepare. You can assemble the dates a day in advance and store them in the fridge, making them a stress-free option for entertaining. Serve these warm from the oven to ensure the parsnip stays crisp and the cheese remains beautifully melted.

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Ingredients for Parsnip-Wrapped Devils on Horseback

  • 1 medium parsnip (about 250g , preferably 2–3" wide), peeled

  • 60ml low-sodium soy sauce or tamari

  • 1 teaspoon smoked paprika

  • 5 tablespoons vegetable oil, divided

  • 100g blue cheese (about 80g )

  • 24 large pitted dates, preferably Medjool

  • 24 smoked almonds

  • 24 wooden toothpicks, soaked in water

How to make Parsnip-Wrapped Devils on Horseback

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Place a rack in middle of oven; preheat to 232°C. Very thinly slice parsnip with a vegetable peeler to create wide, long ribbons.

Whisk soy sauce, paprika, and 60ml 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 centre 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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