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Svíčková Omáčka
Sauce only
A rich and creamy vegetable-based sauce, traditionally served with beef sirloin, but also delicious on its own or with dumplings.
🧂 Ainekset
- 500 g Root vegetables (carrots, parsnips, celery root)(peeled and roughly chopped)
- 2 medium Onions(chopped)
- 50 g Butter
- 3 tbsp All-purpose flour
- 1 liter Vegetable broth
- 200 ml Heavy cream
- 2 tbsp Lemon juice
- 2 Bay leaves
- 5 Allspice berries
- to taste Salt
- to taste Black pepper
👨🍳 Ohjeet
- 1
In a large pot or Dutch oven, melt butter over medium heat. Add chopped onions and sauté until softened and translucent, about 5-7 minutes.
- 2
Add the chopped root vegetables to the pot and cook for another 5-7 minutes, stirring occasionally.
- 3
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to form a roux.
- 4
Gradually whisk in the vegetable broth, ensuring no lumps form. Add bay leaves and allspice berries.
- 5
Bring the mixture to a boil, then reduce heat, cover, and simmer for 40-50 minutes, or until the vegetables are very tender.
- 6
Remove the bay leaves and allspice berries. Carefully transfer the soup to a blender or use an immersion blender to purée until smooth.
- 7
Return the puréed sauce to the pot. Stir in the heavy cream and lemon juice. Heat gently, but do not boil.
- 8
Season with salt and black pepper to taste. Serve hot.
💡 Ammattilaisvinkit
- ✓For a richer flavor, you can roast the root vegetables before adding them to the pot.
- ✓Adjust the amount of lemon juice to your preference for tanginess.
- ✓This sauce is excellent served with traditional Czech dumplings (knedlíky) or crusty bread.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a pinch of nutmeg for a warmer spice note.
- For a vegan version, omit the butter and cream, and use a plant-based milk or cream alternative.