Parsnip Apple Soup With Crispy Sage Caramelized Apples

Ingredients

• The parsnip soup:
• 4 tablespoons unsalted butter
• 1/4 cup sliced garlic
• 1 yellow onions, sliced
• 1 shallot, sliced
• 1/4 bunch sage, tied with string
• -- Kosher salt to taste
• 2 1/2 pounds parsnips, peeled and cut into large pieces
• 3 apples, peeled and quartered
• -- Vegetable stock to cover (roughly 2 quarts)
• 1/2 cup heavy cream
• The sauteed apples:
• 1/2 cup sugar
• 1 tablespoon unsalted butter
• 1 crisp apple, such as Fuji, peeled and cut into wedges
• -- Coarse salt
• -- 10 sage leaves
• 1/4 cup canola oil
• -- Mustard oil, for garnish (see Note)

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Recipe Notes 

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