Turnip Chowder Oysters
Pickled Turnips and Fried Saltines
Chef Diana Prescott of Bastion | Nashville, TN
Adapted by StarChefs | April 2026 | Photo: Will Blunt
INGREDIENTS
Pickled Turnips:
Yield: 1½ cups
1½ cups brunoised purple turnips tops
¾ cups rice vinegar
3 tablespoons kosher salt
Fried Saltines:
Yield: 1 pint
453 grams clarified butter
1 sleeve saltines, broken into big pieces
Kosher salt
Turnip Chowder:
Yield: 3 cups
4 ounces butter
4 purple turnip tops, chopped
2 shallots, chopped
2 cloves garlics, chopped
1 ounce fino Sherry
8 ounces heavy cream
Oysters
Oysters
METHOD
For the Pickled Turnips:
Place turnips in a nonreactive container and set aside. In a sauce pan over medium-high heat, bring remaining ingredients d ¾ cups water to a boil. Once boiling, pour liquid over turnips to submerge. Let cool. Cover and refrigerate.
For Fried Saltines:
In a sauté pan over medium-high flame, heat butter until 350°F. Add saltines and cook until golden brown. Strain, then transfer in an even layer to a paper towel-lined sheet tray. Season with salt and let cool. Transfer to an airtight container and reserve.
For Turnip Chowder:
In a medium saucepan over low-medium heat, melt butter. Add alliums and sweat 2 minutes, or until soft and translucent. Add turnips and cook additional 4 minutes. Season with salt. Deglaze pan with Sherry. Once deglazed, add just enough water to submerge turnips. Cook turnips until fork-tender.s. Transfer mixture to a Vitamix Commercial blender and add cream. Blend until smooth.tStraiand season with salt. Transfer to an airtight container and refrigerate.
For Oysters:
Fill a nonreactive container with water. Shuck oysters into water and set aside, reserving bottom shells and oyster liquor. Scrape adductor muscles off shells. Set aside. In a sauce pan over medium-high heat, boil water. Blanch shells 3 minutes. Strain and let cool. Set aside.
To Assemble and Serve:
Yield: 1 serving
In a small saucepan over low-medium heat, warm desired amount Turnip Chowder. Add desired amount Oysters and 1 tablespoon reserved Oyster liquor to pan. Cook until liquid simmers and oysters are just cooked through. Spoon Oysters and Turnip Chowder into reserved, cleaned shells. Place on a serving plate. Garnish with desired amount Pickled Turnips and Fried Saltines.
