Roasted Oysters with Pickled Radishes, Carrots and Celery Root
Roasted Oysters with Pickled Radishes, Carrots and Celery Root is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Put the radishes, carrots and celery root in a medium bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPut the radishes, carrots and celery root in a medium bowl.
In a small saucepan, combine the vinegar, water, the sugar and salt.
Bring to a boil over high heat, stirring until the sugar and salt are dissolved.
Pour the pickling liquid over the radishes, carrots and celery, and cover with a plate to keep them submerged.
Let cool to room temperature.
Cover the bowl with plaster wrap and refrigerate for about an hour.
Transfer the pickles and liquid to a container, cover and refrigerate.
In a medium skillet, heat the oil over medium-low-heat.
Add the leek, shallot and garlic and cook until soft, about 7 minutes.
Season with salt and pepper and set aside to cool.
Meanwhile, make the brown butter.
In a small skillet, cook the butter over medium heat, swirling the pan, until the better melts and the milk solids turn golden brown, about 3 minutes.
Set aside to cool.
Preheat the oven to 450°F, or prepare an outdoor grill and let the coals burn until they turn white.
To keep the oysters from tipping, spread the rock salt in a large baking pan and nestle the oyster in the salt, being careful not to spill the juices.
With a spoon, gently lift each oyster from the shell, slip about 1/4 teaspoon of the cooked leek mixture into the shell, and set the oyster on top.
Drizzle with a little brown butter.
Bake in the over or cook on the grill until the oysters are just heated through, about 5 minutes.
Top each oyster with a few pieces of pickled radishes, carrots, celery root and chives.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.