Parsnips on Horseback
By OcadoLife
Published on 14 November 2025
“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 of dates and parsnips with the saltiness of goat’s cheese for a tangy bite to serve with drinks. They can be prepped ahead and chilled for up to 2 days before roasting – ideal if you’re hosting a party. This recipe makes 24.Time and servings
32 minsTotal time
20 minsPrep time
12 minsCooking time
Ingredients
- 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
Step 1
In a bowl, toss the parsnip ribbons with the oil, mixed spice and a pinch each of salt and pepper. Set aside.Step 2
Stuff each date with a half-moon of goat’s cheese and gently squish back together to seal, keeping the shape intact.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).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.Step 5
Remove to a serving platter, scatter over the thyme leaves and serve warm or at room temperature.