Ashley Christensen’s Oyster and Turnip Pan Roast

By TFerg

creamy, comforting dish that’s really more stew than roast

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 yellow onion, dice
• 2 garlic cloves, minced
• 2 turnip bulbs, peeled and cut and 3/4-inch dice
• 1 cup dry white wine
• 2 tablespoons Dijon mustard
• 3 cups heavy cream
• 24 freshly shucked oysters, juices reserved
• 1/4 cup unsalted butter, melted
• 3 cups thinly sliced turnip greens and/or arugula
• 16 saltines
• Fine sea salt and freshly ground black pepper

Details

Servings 4
Cooking time 35mins
Adapted from ac-restaurants.com

Preparation

Step 1

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.