Yield
Makes 4 to 6 servings

How to Make It

Step 1

Shuck oysters, reserving oyster liquor. Serve with Horseradish Toast.

Step 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.

Pearl Oyster Bar, New York, NY

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