Svíčková- Roast with Creamy, vegetable sauce
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Svíčková is considered to be one of the most favorite Czech dishes. This beautifully balanced ,creamy sauce well compliments the roast and dumplings. The acidity from lemon juice and additional spoon full of cranberry sauce, brings it all together. It could be a little bit time-consuming but sure worth the effort.
| Servings | Prep Time |
| 6people | 15minutes |
| Cook Time |
| 3hours |
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Svíčková- Roast with Creamy, vegetable sauce
Svíčková is considered to be one of the most favorite Czech dishes. This beautifully balanced ,creamy sauce well compliments the roast and dumplings. The acidity from lemon juice and additional spoon full of cranberry sauce, brings it all together. It could be a little bit time-consuming but sure worth the effort.
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Ingredients
- 2cups shredded parsnipabout 4 large parsnips
- 2cups shredded carrotsabout 4 large carrots
- 2cups shredded celeriac1 medium bulb
- 1 large onion chopped
- 6 bay leafs
- 1tsp ground black pepper
- 1tsp ground allspice
- 1pint heavy cream
- 1/2cup milk
- 2tsp salt
- juice from 1/2 lemon
- 3lbs Beef chuck tender roast
- 5 slices of thick baconor salted pork fat
- 4tbsp cooking oil
- 2cups water
Servings: people
Units:
Instructions
- Peel the carrots and parsnips. Cut the brown skin off of the celeriac (celery root). Chop the vegetables in a food processor. Chop the onion.
- Slice the bacon into thin 1 inch thick pieces.
- Wash the roast, and with a skinny knife cut deep openings into the meat. Stuff the bacon pieces into the openings.
- Rub the roast with salt and pepper. Preheat oil in a large roasting pan. Brown the roast all sides.
- Remove the roast onto a plate , and cover with foil. Make sure not to puncture the meat.
- Into the same pan add carrots, parsnip, celeriac, bay leafs, allspice, and 1/2 cup of water. Stir well. Turn the heat to medium, cover with lid, and simmer for 10 minutes.
- Add chopped onion and 1 1/2 more cups of water. Cook for 5 more minutes.
- Place the roast back into the pan with vegetables. Cover the roast with the vegetables to prevent the roast from drying out.
- Preheat the oven to 325 ˚F. Cover the pan with lid, and place it in the oven. Bake for 2 1/2 to 3 hours. Turn the meat over every half an hour. Place the vegetables back on the roast every time .
- When the meat is tender, remove from oven and place the pot back on the stove. place the meat onto a plate and cover with a foil. Remove the Bay leafs and discard.
- Set up your blender. Spoon out all the contents (or half at a time) from the pan into the blender and blend for 30 seconds.
- Pour the vegetable purée back into the pan, add heavy cream, milk, and pinch of salt. Bring to a boil and while stirring, cook for 5 minutes. To draw out the flavors add a few drops of lemon juice.
Recipe Notes
This dish is served with Bread dumplings, and a spoon full of cranberry sauce.
If you are not able to find Celeriac (Celery root), just increase the amount of carrots and parsnip to 3 cups each.
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