Oyster Pan Roast With Horseradish Toast

• 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

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; saute 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.

oysters, butter, celery root, parsnips, salt, sherry, whipping cream, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/oyster-pan-roast-with-horseradish-toast (may not work)