Peel the celeriac and cut it into thick pieces. Stew them in some butter or coconut fat with a dash of water (it simmers more easily) and season with salt and pepper. Mash the cooked celeriac with a masher.

Halve the chicory stalks and wrap a slice of ham around them. Put some butter or coconut fat in a pan and place the chicory stalks with the ham in it. Stew them for about 20 minutes under cover over medium heat. Meanwhile, mix the hazelnuts and parsley. Melt some butter in a pan and stew the hazelnuts and parsley in it. Spoon the celeriac puree onto a large plate and arrange the chicory stalks and hazelnut sauce on top. Place on the table and let everyone serve.