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Posted on January 20, 2017 Category: AC, Recipes

Recipe: Oyster Pan Roast

Oyster and Turnip Pan Roast

Total Time: 35 minutes Serves: 4

Ready in about half an hour, this creamy oyster stew is a perfect foil against cold winter nights. Turnips add a kick to create balance. This recipe appeared in the Wall Street Journal in a four-part series in the "Slow Food Fast" column. Read the full story here.

  • ¼ cup extra-virgin olive oil
  • 1 yellow onion, dice
  • 2 garlic cloves, minced
  • 2 turnip bulbs, peeled and cut and ¾-inch dice
  • 1 cup dry white wine
  • 2 tablespoons Dijon mustard
  • 3 cups heavy cream
  • 24 freshly shucked oysters, juices reserved
  • ¼ cup unsalted butter, melted
  • 3 cups thinly sliced turnip greens and/or arugula
  • 16 saltines
  • Fine sea salt and freshly ground black pepper

1. Preheat oven to 375 degrees. Set a medium pot over medium heat and swirl in olive oil. Stir in onions, garlic and turnips, and cook until onions are translucent, 7-9 minutes.

2. Add wine and bring liquid to a simmer. Cook, stirring occasionally, until turnips begin to soften, 3-5 minutes. Stir in mustard, cream and reserved oyster juices. Bring to a simmer, then stir in turnip greens and simmer until greens wilt, about 2 minutes. Add oysters and immediately remove pan from heat. Let oysters poach until plump and heated through, 3-5 minutes.

3. Meanwhile, brush saltines with butter and arrange in a single layer on a baking sheet. Toast until golden, about 5 minutes. Season oyster pan roast with salt and pepper to taste and serve immediately with warm saltines.

James Beard Award 2019Outstanding Chef James Beard Award 2014Best Chef: Southeast
2019 James Beard AwardOutstanding Chef 2014 James Beard AwardBest Chef: Southeast
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