Vegetarian Svíčková with Celeriac

Prepare the Vegetables and Sauce Base

1. 1Preheat oven to 180°C (350°F).
2. 2Heat vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat.
3. 3Sear the celeriac steaks for 2-3 minutes per side until golden brown. Remove from the pot and set aside.
4. 4Add the chopped onion, parsnips, and carrots to the pot. Sauté for 5-7 minutes until softened.
5. 5Stir in the minced garlic and cook for 1 minute until fragrant.
6. 6Pour in the vegetable broth, scraping the bottom of the pot to loosen any browned bits.
7. 7Add bay leaves, allspice, peppercorns, and crushed juniper berries.
8. 8Return the seared celeriac steaks to the pot, ensuring they are submerged in the liquid.
9. 9Bring the liquid to a simmer, then cover the pot and transfer to the preheated oven.

Braise and Finish the Sauce

1. 1Braise in the oven for 50-60 minutes, or until the celeriac is tender when pierced with a fork.
2. 2Carefully remove the pot from the oven. Transfer the celeriac steaks to a plate and keep warm.
3. 3Discard the bay leaves and any whole spices.
4. 4Using an immersion blender, blend the vegetables and broth directly in the pot until smooth. If you don't have an immersion blender, carefully transfer the liquid and vegetables to a regular blender (working in batches if necessary) and blend until smooth, then return to the pot.
5. 5Stir in the heavy cream and lemon juice. Season with salt and black pepper to taste.
6. 6Gently return the celeriac steaks to the sauce to warm through for a few minutes.

Serve

1. 1Serve the celeriac steaks bathed in the creamy sauce.
2. 2Accompany with cooked potato dumplings and a dollop of cranberry compote.
3. 3Garnish with fresh chopped parsley before serving.