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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