1. soak currants in water. Rinse the grape leaves after they have cooled and soak them separately.
2. dice parsnip and chop with an electric blitz chopper so that the pieces are the size of grains of rice. Transfer to a large bowl.
3. blend pine nuts, celery, 2 cloves garlic and 4 tbsp juice of one lemon in a hand mixer to a thick cream. If necessary, add 1-2 tbsp. water and add the cream to the parsnips in the baking dish.
Drain the currants. Chop parsley and mint very finely. Finely dice the onion. Stir everything with lemon zest into the parsnip mixture. Season with salt.
5. rinse vine leaves repeatedly cooled and lay out on a kitchen towel with the smooth top of the leaves facing down. Chop stems into small pieces. Spread 1-2 tbsp of the amount on the wide side of each vine leaf mold. Wrap the wide side first at the filling, then both sides left and right, rolling the leaf up toward the tip.
Peel the remaining garlic cloves, cut them into thin strips, mix them with olive oil and 2 tbsp juice of one lemon. Drizzle over finished dolma. Cover and refrigerate for several hours. About half an hour before serving, remove repeatedly and allow to come to room temperature. Serve with lemon sauce.