Oyster and Turnip Pan Roast
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.
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Serving Size: 1 Serving (296g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 726 | ||
Calories from Fat: 492 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.7g | 73 % | |
Saturated Fat 29.9g | 150 % | |
Monounsaturated Fat 16.7g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 197.3mg | 61 % | |
Sodium 1045.1mg | 36 % | |
Potassium 352.1mg | 9 % | |
Total Carbohydrate 44.3g | 13 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 42g | ||
Protein 13.3g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 726
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