This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

Oysters with Capers

For parsnip purée: 

1 large parsnip root, cut into medium dice (about 2 cups)

½ cup heavy cream
salt and pepper to taste

For oysters:

2 tablespoons oil 
12 shucked fresh oysters, lightly dusted with flour
salt and pepper to taste 
1 tablespoon butter
1 teaspoon lemon juice
1 tablespoon capers
½ teaspoon chopped parsley, plus additional parsley for garnish if desired

In a pay of lightly salted water, bring the diced parsnip to a boil. Reduce the heat, and simmer until soft. Drain the parsnip, and process in a blender or food processer, adding the cream slowly. Adjust the flavor with salt and pepper.

In a skillet over high heat, warm the oil and then brown oysters 1-2 minutes on each side. Remove oysters from pan and season with salt and pepper. Discard oil, and reheat pan. Add butter and allow it to brown about 1 minute. Add lemon juice, capers and parsley. Season with salt and pepper.

To serve, place ¼ cup of parsnip purée in middle of four plates. Arrange three oysters on top of the puree, and spoon butter sauce over oysters. 

Serves 4.