Vegetarian Svíčková With Root Vegetables

Prepare the ingredients. Prepare all the ingredients and preheat the oven to 200 C 👩‍🍳✨

Cut the vegetables. Cut part of the carrots and parsnips and all the onions into equally sized pieces

Cut the potatoes. Cut the grenaille potatoes and the rest of the vegetables in half, you can leave some of the carrots and parsnips with the greens attached, place the remaining carrots, parsnips and potatoes in a baking dish

Bake. Drizzle the vegetables with butter or oil, season with salt, and bake in the oven at 200 C for about 20-25 minutes, until the potatoes are tender and the carrots are lightly softened

Saute the vegetables. In a pot, saute the chopped carrots, parsnips and onions over medium heat for about 3 minutes, until softened, then season with salt

Add the mustard. Add the mustard and bay leaf and saute over low heat for about 1 minute

Pour in the broth. Add the stock and simmer over low heat for about 20 minutes, until the vegetables are tender

Blend. Blend the sauce until smooth

Add the cream. Add the cream, stir briefly and season with salt, do not cook any further

Serve. Serve the sauce with the roasted vegetables and parsley 🍽️✨