Oyster Pan Roast with Horseradish Toast

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.3 cup butter 
• 1.5 cups celery root diced finely
• 1 cup cooking sherry dry
• 30  dozens oysters fresh
• 1.5 cups parsnips diced finely
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 6 servings horseradish toast 
• 3 cups whipping cream 

Equipment

• dutch oven

Directions

1. Shuck oysters, reserving oyster liquor.
2. Serve with Horseradish Toast.
3. Melt butter in a large Dutch oven over medium heat.
4. Add celery root, parsnips, and 1/8 teaspoon salt; saut 9 minutes or until soft.
5. Add sherry, and increase heat to medium-high. Cook 8 minutes or until sherry is syrupy.
6. Add cream, reduce heat to medium, and cook 23 minutes or until thickened.
7. Add oysters and liquor, 1/4 teaspoon salt, and pepper; cook 2 minutes or until edges of oysters begin to curl.