Apple rings reserved from Parsnip-Apple Purée
2 tablespoons grapeseed oil
3 tablespoons butter, ½ inch cubes
½ cup superfine sugar
3 tablespoons minced shallots
Reserved apple rounds (from Parsnip-Apple Purée)
Reserved cabbage braising liquid (from Parsnip-Apple Purée)
Salt and freshly ground black pepper
Pull apple rings from water (reserved from the Parsnip-Apple Purée) and place on a sheet pan lined with paper towels.
Spray a wire roasting rack or cooling rack with cooking spray and place over a sheet pan. (You’ll be placing the very sticky caramelized apples here once they’re cooked.)
Heat a medium sauté pan over medium heat and add 2 tablespoons grapeseed oil.
Place sugar on small sheet pan or plate. Dredge apple rings in the sugar and add them to the melted butter. The apples will cook quickly. Flip them as soon as you get a deep caramel color, and then caramelize the second side. If they’re cooking too fast, turn down the heat a touch.
Transfer the apple slices to the prepared rack. Add the reserved cabbage braising liquid to the pan, scraping the bottom of the pan with a whisk to pick up the caramelized bits. Bring to a boil and add the shallots. Gently boil the sauce, reducing it by half. Transfer the apple slices to the prepared rack. Discard the remaining grapeseed oil.
Turn off the heat. Add the butter, one cube at a time, whisking constantly. Season to taste with salt and pepper.