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.