Oyster Stew with Sweet Potato and Leeks
High in zinc and iron, oysters star in this velvety stew, which is also packed with beta-carotene, courtesy of flavorful sweet potato.
- Total Time:
- Servings: 4
Source: Body+Soul, December 2009
- 2 tablespoons unsalted butter
- 1 tablespoon safflower oil
- 1 tablespoon minced fresh ginger
- 1 leek, white and light green parts only, cut in 1/4-inch dice and washed
- 1 medium sweet potato, 6 ounces, peeled and diced 1/4-inch thick
- 2 tablespoons all-purpose flour
- 3 cups fat-free milk
- 13 shucked oysters, liquor saved
- Coarse salt and freshly ground pepper
Melt butter and oil in a medium saucepan on medium heat. Add ginger, leeks, and potato; cook, stirring occasionally until soft, 10 to 15 minutes. Stir in flour; cook for 1 minute.
Raise heat to medium-high and slowly pour in milk and reserved oyster liquor (1/4 cup), whisking constantly. As soon as bubbles begin to form around the edges of the pan, gently stir in oysters and cook just until set, about 2 minutes. Season to taste with salt and pepper. Divide among bowls.