In a small stockpot over low heat, sauté 2 tablespoons butter with shallots and rosemary for 10–15 minutes or until shallots are completely softened and translucent, being sure not to brown. Add both creams and simmer for 10 minutes. (Do not boil, even for a second.) Remove from heat and strain through a fine-mesh strainer. Discard aromatics and reserve the cream.
In 3- to 4-quart heavy-bottomed saucepot, melt 2 tablespoons butter and sauté parsnips and sweet potatoes until slightly soft. Add the flour and stir to combine until a smooth paste is formed. Slowly drizzle in the cream mixture to the pot while stirring, making sure there are no lumps, and return to a low simmer (again, being sure not to boil).
Add reserved oyster liquor and season with Worcestershire sauce, Tabasco, salt and pepper. Simmer on low for 5 more minutes and adjust the seasoning as desired. Turn off heat until ready to serve.
To serve: Return the cream to a simmer and turn off heat, add oysters and let them “poach” for approximately 1 minute. Ladle stew into 6 warm shallow bowls and serve immediately.
About this recipe
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WINE PAIRING: Inama Vin Soave Classico, Veneto, Italy. This Italian white wine is nutty, complex and rich. It pairs perfectly with oysters and will pair well with the briny backdrop of the stew while holding up to the richness of the cream.
—Amelia Wilson, Grapes & Gourmet, Jamestown