Parsnip & Apple Soup With Crispy Sage & Caramelized Apples

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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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