Celeriac Steaks with Prosciutto & Parmesan

• Cover with the lid and fry for 10 - 13 more minutes over low heat, turning halfway.
• Transfer the celeriac steaks to one side of a parchment-lined baking sheet and roast for 8 - 9 minutes.
• Add the Prosciutto to the same baking sheet and return to the oven for 3 - 4 minutes (see Tip).

Tip: use a second baking sheet if necessary.

• Meanwhile, boil plenty of water in a pot or saucepan for the eggs.
• Carefully transfer the egg to the water and boil for 5 - 7 minutes.
• Rinse the egg under cold water, then remove the shell and cut the egg in half.
• Set aside until serving.

Did you know... the eggs in this recipe contain zinc, a mineral that supports the normal function of the immune system.

• Chop the shallot in the meantime.
• Grate a pinch of nutmeg as preferred.
• Melt a knob of butter in the same pan you used for the celeriac over medium heat. Fry the shallot for 1 - 2 minutes.
• Gradually add the spinach, tearing it directly into the pan. Mix well, allowing it to wilt and reduce.

• Deglaze with the white wine vinegar, then add the cream and the nutmeg.
• Season with salt and pepper, then stir in the cream cheese and the basil crème.
• Allow the sauce to thicken and reduce for 4 - 5 minutes.
• Finely chop the chives in the meantime.