Celery lasagne with bratwurst in corn sauce

Ingredients for 2 servings:

• 1 celeriac
• 4 pieces of bratwurst, coarse
• 1 small can of corn
• 1 tbsp sweet mustard
• 150 ml cream
• 150 ml broth
• wine, white
• Salt
• pepper
• butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

really great variation of the Italian classic

The celery: Peel the celery root and slice as thinly as possible. Blanch the slices in boiling salted water for about 1 minute, then rinse with cold water and drain on kitchen paper. The lasagna: For the filling, score the sausage skin and peel it away from the meat. Layer the celery slices with the sausage meat in a suitable casserole dish, starting and ending with the celery slices. Sprinkle the layered lasagna with knobs of butter and bake in a preheated oven at about 180°C for about 20 minutes. The corn sauce: Sauté half of the corn kernels in 1 tablespoon of butter. Pour in the cream and broth, along with a dash of white wine, and simmer gently for about 5 minutes. Purée with an immersion blender and strain through a sieve. Return the sauce to the heat, adding a little more broth if necessary. Season to taste with salt, pepper, and the sweet mustard. Add the remaining corn kernels and bring back to a boil. Serve the celery lasagna with the corn sauce.