Tag Archives: root vegetables

Macrofied “svíčková” – traditional Czech creamy root vegetable sauce with dumplings

Svíčková is the queen of Czech cuisine, at least in my heart and mind. It´s one of the trademarks of our culture, so to say. You can find it on the menu of almost any restaurant that serves typical Czech food. Do I need to say that I have many happy memories connected to it? Although normally it is heavy with milk cream, this version  tastes almost exactly as the one of my childhood – that´s pure magic!

Credits for the recipe go to Dagmar Lužná – you can find it in her cookbook.

You will need 2 large carrots, 2 large parsley roots, 2 large onions and a smaller piece of celery root, all vegetables should be cut into larger chunks. Spread 3 tbsp of sesame oil on the bottom of a pot, place the veggies inside and cover with water so that they are submerged. Sprinkle with salt, add 2 bay leaves, 3 pieces of allspice, 3 cloves, 3 pieces of juniper and 3 tbsp of ume plum vinegar. Simmer on a low flame until the vegetables are soft. Transfer to a blender and blend everything until smooth. Return to the pot, simmer for a bit longer, add more vinegar if needed, and at the end add some non-dairy cream as desired(I used rice cream).

I served this lovely sauce on top of millet dumplings filled with smoked tofu: First I cooked millet in a 1:2,5 ratio of grain to water, for about half an hour. When the millet cooled down, I added corn flour until I got a stiff dough that didn´t stick to my hands (it´s tricky to get this right!). Meanwhile I sauteed finely chopped onion on oil and then added smoked tofu cut into tiny cubes, which I sauteed for another few minutes, After cooling down I used this tofu mixture to fill the millet dumplings – just chip off a piece of dough, flatten it with your hand into a “cookie shape”, sprinkle a small amount of the mixture on top and wrap, creating a round tightly sealed ball. Cook the dumplings in salted water until they float from the bottom of the pot up to the surface, the exact time depends mostly on how large the dumplings are.

This meal is sure not something you will whip out in 10 minutes, but don ´t let that discourage you, it´s worth it! 😀

what a nice color and creaminess!

what a nice color and creaminess!

with the millet dumplings and some extra dumpling filling

with the millet dumplings and some extra dumpling filling


Filed under Complete meals, Recipes, Sauces, Tofu and tempeh dishes

Root stew with white miso and cilantro

The main part of this meal was a root vegetable stew:  first I sauteed sliced onion with a pinch of salt on some pumpkin seed oil, then added medium-sized chunks of carrot, parsley root, red beet, celery root and daikon radish and stirred for a while to coat with oil, adding dried thyme as well. Then I covered the veggies with diluted white miso, there should be enough water so that the vegetables are at least partially submerged. I cooked them until soft on a low flame (the water shouldn´t evaporate totally, but also the stew should not be watery) and at the end garnished them with a generous amount of fresh chopped cilantro.

The other parts of the meal were: chickpeas with pumpkin (pumpkin chunks cooked until soft and then add cooked chickpeas and tamari to season), carrot tops fried until crispy on a bit of pumpkin seed oil with salt, and rice/amaranth mixture sprinkled with roasted dulse seaweed. I used dulse flakes, which are really convenient and roast very quickly – just be careful not to burn them, so keep the flame low 😀


Filed under Complete meals, Recipes