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Parsnips on Horseback

By OcadoLife
“This gluten-free, veggie spin on a devilish nibble is a great way to power up parsnips,” says food stylist Keiron George, who created this Parsnips on Horseback recipe. The moreish little parcels combine the sweetness…
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Time and servings

Total time
Prep time
Cooking time

Ingredients

6 total
  • 2 parsnips, peeled into thin ribbons
  • 2 tbsp olive oil
  • ¼ tsp mixed spice
  • 24 medjool dates, pitted
  • 1 (150g) goat’s cheese log, sliced into 12, then cut into half-moons
  • 4 thyme sprigs, leaves picked

Method

5 steps

  1. Step 1

    In a bowl, toss the parsnip ribbons with the oil, mixed spice and a pinch each of salt and pepper. Set aside.

  2. Step 2

    Stuff each date with a half-moon of goat’s cheese and gently squish back together to seal, keeping the shape intact.

  3. Step 3

    Wrap each date with 1 or 2 parsnip ribbons, ensuring a snug fit. Tuck the ends underneath to stop them unravelling; place on a lined baking tray. Chill until needed (up to 2 days).

  4. Step 4

    Preheat the oven to 200°C/180°C fan/gas 6. Bake the dates for 12 mins or until the parsnip is golden and crisp.

  5. Step 5

    Remove to a serving platter, scatter over the thyme leaves and serve warm or at room temperature.