Celeriac "Steaks" with Walnut-Herb Crust & Apple Compote

This recipe reimagines celeriac as the main event rather than a supporting player. By cutting thick steaks and slow-roasting them until deeply caramelized, we transform this humble root into something elegant and substantial. The extended roasting time allows the natural sugars to caramelize beautifully whilst the interior becomes silky and tender. The walnut-herb crust adds healthy fats, protein, and a textural dimension that makes each bite interesting. The Apple compote is our way of honoring the sweet-savory tradition of German cuisine whilst adding layers of flavor complexity. The crispy pan-roasted chickpeas provide plant protein with a satisfying crunch. Everything on this plate serves multiple purposes: the walnuts provide omega-3s and vitamin E for cellular regeneration, the herbs offer antioxidants and freshness, and the fermented mustard sauce supports gut health. This is fine-dining thinking applied to accessible winter vegetables.