Active Time
N/A
Total Time
25 MIN
Yield
Serves : 4 to 6
© Michael Turek

How to Make It

Step 1    

Bring a medium saucepan of salted water to a boil. Add the carrot and turnip and simmer over moderately high heat until just tender, 2 minutes. Drain well and let cool.

Step 2    

In a blender, puree the oysters with their liquor. With the machine on, slowly pour in the oil and puree. Blend in the vinegar. Scrape the sauce into a bowl. Fold in the carrot, turnip and parsley and season with salt and pepper. Set the bowl over crushed ice and serve the dip with potato chips.

Suggested Pairing

When grown in the French seaside region of Muscadet, the Melon de Bourgogne grape produces wines that are crisp, with a salty edge—perfect with oyster dishes like this one.

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