12 cups parsnips, peeled and cut into 1/2” rounds
6 quarts water
3 tablespoons kosher salt
3 tablespoons granulated sugar
¼ pound butter, diced into small pieces
1 teaspoon ground black pepper
Kosher salt to season
1/2 cup maple syrup
1/2 cup sage, chiffonade
1 cup tart apples, julienned
Combine the parsnips, water, kosher salt and granulated sugar in a pot and bring to a simmer. Cook the parsnips until they are just tender; remove from the water and drain, then lay them out onto a tray to cool.
When the parsnips are cool to handle, crush them with your palm on the counter top and lay them into a roasting pan. Add the butter, black pepper, kosher salt, maple syrup and slide into the oven away from the fire. Roast for 15-20 minutes, rotating the pan half way through. You want them to be caramelized but also crispy so take your time while cooking them.
To finish: Remove from oven when finished and toss with the chopped sage and top with the apples.