For the beurre blanc sauce: Heat a small saucepan over medium heat. Add the wine and shallots and cook until reduced by three-quarters, about 15 minutes. Add the butter gradually in 4 parts, whisking constantly until combined. Add the cream, stir and set aside in a warm place.
For the vegetables: Preheat the oven to 350 degrees F.
Heat a saucepan over medium heat. Add the oil, followed by the carrots. Stir and add the celeriac. Stir again and add the leek. Saute the vegetables until softened, about 4 minutes. Add the reserved beurre blanc sauce, mix and set aside.
Place the oysters in a baking tray and bake for 5 minutes. Meanwhile, make a bed of rock salt on a serving platter. Transfer the oysters to the bed of salt.
Spoon the vegetables and beurre blanc sauce on top of the oysters and serve.
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