1 lb. medium apples (about 4), preferably sweet and tart apples such as Granny Smith
1 lb. medium parsnips
2 tablespoons honey
2 tablespoons unsalted butter
Salt and freshly ground black pepper
1 tablespoon Ginger Purée (from the Ginger-Crusted Salmon recipe)
1 tablespoon parsley finely chopped
Peel the apples and then core them using an apple corer. Trim the tops and bottoms off 2 of the apples to remove the rounded edges. Slice crosswise into 1/3-inch thick slices so they look like donuts with a hole in the middle. Using a ring cutter just smaller than the apple, cut each slice into a perfect circle. Reserve the rounds for the Apple Gastrique and reserve the scraps for the purée. Hold the apples in water with the juice from 3 lemons. Slice the other 2 apples thinly for the purée.
Peel the parsnips and then use your vegetable peeler to run down the length of a peeled parsnip, slicing about 20 paper-thin parsnips ribbons. Reserve the ribbons for the parsnip chips. Slice the remaining parsnips into even 1/4-inch slices.
Make the parsnip chips: set a high-sided sauté pan over medium heat. Add a ½-inch of grapeseed or canola oil. Add the parsnip ribbons to the cold oil making sure that they separate as they go in. It is important to do this in batches if it looks like the pan will be too crowded with chips. They should not overlap. Once the ribbons begin to bubble, fry them for 2 to 4 minutes, or until they are light golden brown.
Make parsnip purée: set a large sauté pan over medium-high heat. Add the honey. Once melted, add the butter and stir to combine. Add the sliced parsnips, but continue to reserve ribbons for the chips. Reserve the apple rings for garnish, but add the rest of the sliced apples to the pan. Season lightly with salt and cook, stirring often, over medium heat until moisture has been drawn out from the apples and parsnips, but they have not colored. If the apples begin to caramelize, add a little water to the pan. Continue cooking until the apples and parsnips are very soft, almost a pulp – about ten to 15 minutes.
Remove the chips using tongs or a spider and drain them on paper towels, replacing the paper towels with new ones as they become saturated with oil. Season with salt and sprinkle with chopped parsley. If making another batch, let the oil cool a bit before starting again, and watch the second batch of chips closely, as the oil will likely be hotter than the first time around.
Transfer to a blender and purée until smooth. If your blender isn’t already coated with the ginger mixture, add your reserved ginger purée. Season to taste with salt and pepper.