Main course: pastrami with stroganoff sauce, celery purée, and rainbow carrots

Celery purée – Cut the celeriac into small pieces and cook them in some vegetable broth until tender. Cut the potato into small pieces as well and cook it until tender. Drain the celery and potatoes when they’re done, mix them together, and mash them into a stew, adding an egg and some butter. Season to taste with some bouillon powder.

Rainbow carrots – peel the carrots and cut them into nice diagonal slices. Cook them until al dente in water with a little salt and sugar. Just before serving, stir in a little butter.

Pastrami—this is ready to serve!! Just warm it up briefly in broth, then arrange 2 nice slices on top of the celery purée and spoon a generous helping of stroganoff sauce over it. Sprinkle the plate with chopped chives or parsley.