Oyster Chowder with Turnips from The Justin Wilson Gourmet and Gourmand Cookbook by Justin Wilson
Cook turnips in water until tender. Sauté celery, onions, and parsley in olive oil until clear or nearly done, then add garlic. Add the oyster juice and wine to
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Cooking tools:
- Instant-read thermometer
- Pot
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
Ingredients
- 1 cup turnips, diced
- 1 cup onions, chopped
- 1 TBS. Louisiana hot sauce
- 2 TBS. olive oil
- ½ cup parsley, chopped
- 1 cup dry white wine
- 1 TBS. soy sauce
- 1 tsp. garlic, chopped
- 3 cups juice from oysters
- 1 cup celery, chopped
- 2 TBS. salt
- 2 cups oysters
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