- 1 medium parsnip (about 9 ounces, preferably 2–3″ wide), peeled
- 1/4 cup low-sodium soy sauce or tamari
- 1 teaspoon smoked paprika
- 5 tablespoons vegetable oil, divided
- 3 1/2 ounces blue cheese (about 2/3 cup)
- 24 large pitted dates, preferably Medjool
- 24 smoked almonds
- 24 wooden toothpicks, soaked in water
- 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.
- Dates can be assembled 1 day ahead; cover and chill. Bring to room temperature before baking.