Flambéed celeriac
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Flambéed Oven-Baked Celeriac / Walnut Cream / Apple Crisp – Mayr Cure Recipe by Markus Sorg

Markus Sorg
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Fine & Nutrient-Rich

A healthy starter from the Mayr cuisine: tender oven-baked celeriac, creamy walnut, and fruity-crisp apple crisps. This Park Igls dish combines indulgence with lightness – perfect as a vegetarian gourmet recipe or a fully vegan option.

Vegetarian Mayr Cure Recipe by Head Chef Markus Sorg

Flambéed Oven-Baked Celeriac / Walnut Cream / Apple Crisps

Serves 4 as a starter

Ingredients

  • 1 celeriac
  • 250 g coarse sea salt
  • 50 g walnuts (shelled)
  • 200 ml coconut milk
  • 50 ml apple balsamic vinegar
  • Olive oil (for frying)
  • 4 tbsp maple syrup
  • 1 clove fermented garlic
  • Salt, pepper, nutmeg, cumin
  • 1 apple (e.g. Kissable or Boskop)

Preparation

  • Thoroughly clean the celeriac with a vegetable brush under running water
  • While still damp, roll in coarse sea salt
  • Bake at 175 °C (fan) in a preheated oven for approx. 2.5 hours until a core temperature of 85 °C is reached
  • Peel the celeriac. Roughly trim off browned areas and set aside for the walnut cream
  • Cut the white celeriac flesh into evenly sized rectangles
  • Wash the apple and slice into wafer-thin rounds using a mandoline or vegetable slicer
  • Dry in the oven at 65 °C (top/bottom heat) for approx. 3 hours
  • Use quickly so they stay crisp
  • Finely chop the browned celeriac pieces
  • Sauté in olive oil
  • Add walnuts and caramelise with maple syrup
  • Glaze with coconut milk
  • Season with pepper, nutmeg, cumin, garlic and apple balsamic vinegar
  • Purée in a high-speed blender until smooth and creamy

Tip

This vegetarian gourmet recipe can also be made vegan – just ensure all ingredients are plant-based.

Perfect for light, healthy meals for weight management or as a special starter within a Mayr Cure.

About the author

Markus Sorg

Since 2007, as head chef, he has ensured the excellent and contemporary realisation of Mayr cuisine at the Park Igls Medical Spa Resort​​​​​​​. He skilfully combines the knowledge of modern Mayr medicine with haute cuisine, turning fasting into an exquisite culinary experience.

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