Oyster Pan Roast with Horseradish Toast |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
30 fresh oysters |
1/4 cup butter |
1 1/2 cups finely diced celery root |
1 1/2 cups finely diced parsnips |
1/8 teaspoon salt |
1 cup dry sherry |
3 cups whipping cream |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
horseradish toast |
Directions:
1. Shuck oysters, reserving oyster liquor. Serve with Horseradish Toast.
2. Melt butter in a large Dutch oven over medium heat. Add celery root, parsnips, and 1/8 teaspoon salt; sauté 9 minutes or until soft. Add sherry, and increase heat to medium-high. Cook 8 minutes or until sherry is syrupy. Add cream, reduce heat to medium, and cook 23 minutes or until thickened. Add oysters and liquor, 1/4 teaspoon salt, and pepper; cook 2 minutes or until edges of oysters begin to curl.
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