2 Fuji apples, peeled and cored
4 tablespoons unsalted butter, divided
1 shallot, peeled and sliced
1 pound parsnips, peeled and cut into chunks
Kosher salt and freshly cracked black pepper
5 large fresh sage leaves
Water, to cover
Easily turned into a soup. Great with coriander or curry powder as a substitute for the sage. If a less sweet taste is desired, try a tart apple, such as Granny Smith.