Lasagne from celeriac, apple and pastrami

Name: lasagne from celeriac, apple and pastrami
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 shallot finely chopped; 1 el dijon mustard; 1 el balsamic vinegar; 3 el extra virgin olive oil; celeriac cleaned up; 2 apples drilled out; 200 g pastrami or salted meat, thinly sliced

A tasty recipe. The starter contains the following ingredients: meat, shallot (finely chopped), dijon mustard, balsamic vinegar, extra virgin olive oil, celeriac (cleaned), apples (drilled), pastrami (or brine and thinly sliced).

Ingredients

Directions

Stir in a container the shallot, mustard and vinegar and leave it for 5 minutes. Stir the oil through the dressing and add salt and pepper to taste.
Meanwhile, peel the celeriac and scrape or cut into very thin slices. Boil the celeriac in plenty of boiling water with salt in approx. 4 minutes. Scoop out the slices with a slotted spoon and let them evaporate on a plate. Cut the apples into thin slices.
Heat a skillet without fat and heat the pastrami for 2 minutes in the hot pan.
Divide half of the slices of celeriac over 4 plates and transfer some of the dressing. Divide half of the apple and then half of the pastrami. Repeat the layers. Drip the rest of the dressing around and over the lasagna.