Oyster Pan Roast with Horseradish Toast



Makes 4 to 6 servings

Recipe from

Coastal Living


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


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

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.