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Oyster Pan Roast with Horseradish Toast

Yield Makes 4 to 6 servings


  • 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

How to Make It

  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.

Pearl Oyster Bar, New York, NY