OYSTER AND CELERY ROOT STEW 1 large (1 pound) celery root (celeriac), peeled and cut into 1/2-inch pieces 6 cups whipping cream (heavy) cream 1 teaspoon salt 1/8 teaspoon white pepper About 1/2 cup chicken broth or fish stock 24 oysters, shucked, drained and liquor reserved 1 teaspoon olive or vegetable oil 3 shallots, finely chopped (6 tablespoons) 2 cups champagne or dry white wine 3 drops red pepper sauce 1/2 cup all-purpose flour 1/2 teaspoon salt 3 teaspoons olive or vegetable oil 3/4 cup walnut halves, lightly toasted 1/2 cup diced fully cooked ham (2 ounces) 1 medium stalk celery, diced (1/2 cup) 1/4 cup chopped fresh chives

Cook celery root and 1 cup of the whipping cream in 1 1/2-quart saucepan uncovered over low heat about 10 minutes, stirring frequently, until celery root is cooked through and very soft; cool slightly. Place celery root and heated cream in blender or food processor. Cover and blend on low speed 1 to 2 minutes or until very smooth. Add 1 teaspoon salt and the white pepper. Cover and blend 10 seconds.

Add enough chicken broth to reserved oyster liquor to equal 1 cup. Heat 1 teaspoon oil in 4-quart Dutch oven over medium-high heat. Cook shallots in oil about 2 minutes, stirring occasionally, until softened. Stir in oyster liquor mixture, champagne, celery root cream and remaining 5 cups cream. Heat to boiling; reduce heat to low. Simmer uncovered about 2 hours or until reduced almost by half or to desired consistency. Stir in red pepper sauce.

While cream mixture is simmering, mix flour and 1/2 teaspoon salt. Lightly coat oysters with flour, shaking off any excess. Heat 1 teaspoon oil (of the 2 teaspoons oil) in 10-inch skillet over medium-high heat. Cook 8 oysters in oil about 30 seconds on each side or until golden brown and crisp. Drain on paper towels; cover to keep warm. Repeat with remaining oil and oysters.

Finely chop walnuts. Ladle stew into serving bowls. Add 4 oysters to each. Sprinkle with walnuts, ham, celery and chives.

6 servings.

SUCCESS HINT: A pint of oysters contains about 20 oysters. With one pint, you'll have 3 oysters per serving. If you buy two pints, each serving will have 6 or 7 oysters.

DO-AHEAD: The celery root cream may be made up to 3 days ahead and kept covered in the refrigerator.

1 Serving: Calories: 990 (Cal. from fat: 830), Fat: 92g (Saturated: 48g), Cholesterol: 300mg, Sodium: 1,150mg, Carbohydrate: 29g, Protein: 17g.

[Restaurant Recipes to Enjoy at Home, Betty Crocker Magazine, February 2001]