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Melt half of the butter in a large saucepan and add the dessert apple slices. Sauté until lightly browned, then remove and set aside. Melt the remaining butter then add the parsnips and cooking apple. Cover and cook gently for 10 minutes, stirring occasionally.
Add the stock to the saucepan and add the sage and cloves. Bring to the boil, cover then simmer for 30 minutes, until the parsnip has softened.
Remove the sage leaves and cloves, then purée in a blender or food processor. Return to the saucepan and reheat gently with the cream. Season to taste. Serve hot, garnished with the sage leaves and apple slices and serve with granary bread.