Vegetable/Oyster Stew

Name: Vegetable/Oyster Stew
Ingredients: 2 medium carrots, scraped and grated; ¼ c. butter or regular margarine; ½ c. diced celery; 1 qt. milk; ¼ c. butter or regular margarine; Pepper; Paprika; 1 qt. oysters; Salt; Minced parsley

Preparation info

Makes
8
servings

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

New, tasty version of oyster stew—it adds vegetables to the meal

Ingredients

2 medium carrots, scraped and grated
½ c. diced celery
¼ c.

Gluten-free

Method

Sauté carrots and celery in butter until soft and tender (not brown). Add milk and bring to a boil.
Cook oysters in own liquor until edges curl (about 5 minutes).
Combine oyster and vegetable mixtures. Season to taste with salt, pepper and paprika. Garnish with parsley. Serve immediately, it curdles if left standing.