{"id":20089,"date":"2024-09-20T16:27:08","date_gmt":"2024-09-20T16:27:08","guid":{"rendered":"https:\/\/prestige-evoo.gr\/?page_id=20089"},"modified":"2025-01-25T09:18:16","modified_gmt":"2025-01-25T09:18:16","slug":"%cf%83%ce%bf%cf%8d%cf%80%ce%b1-%ce%b2%ce%b5%ce%bb%ce%bf%cf%85%cf%84%ce%ad-%cf%83%ce%b5%ce%bb%ce%b9%ce%bd%cf%8c%cf%81%ce%b9%ce%b6%ce%b1%cf%82-%ce%bc%ce%b5-%ce%ba%ce%b1%ce%b2%ce%bf%cf%85%cf%81%ce%b4","status":"publish","type":"page","link":"https:\/\/prestige-evoo.gr\/en\/%cf%83%ce%bf%cf%8d%cf%80%ce%b1-%ce%b2%ce%b5%ce%bb%ce%bf%cf%85%cf%84%ce%ad-%cf%83%ce%b5%ce%bb%ce%b9%ce%bd%cf%8c%cf%81%ce%b9%ce%b6%ce%b1%cf%82-%ce%bc%ce%b5-%ce%ba%ce%b1%ce%b2%ce%bf%cf%85%cf%81%ce%b4\/","title":{"rendered":"Celeriac velout\u00e9 soup with roasted cashews."},"content":{"rendered":"
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Celeriac velout\u00e9 soup with roasted cashews.<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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INGREDIENTS<\/b><\/p>

1 beef fillet 250 g.
<\/span>1 medium sized sweet potato\u00a0
<\/span>2 beets without leaves\u00a0
<\/span>1 tablespoon blue cheese\u00a0
<\/span>Smoked spices\u00a0
<\/span>50 ml Soy sauce\u00a0
<\/span>Chives\u00a0
<\/span>Organic Olive Oil Prestige
<\/b>Salt
<\/span>Pepper\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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EXECUTION<\/b><\/p>

Marinate the meat with olive oil, soy sauce & spices smoked from the previous evening. Boil the sweet potato and put it in the multi with the blue cheese, some olive oil , salt & pepper. For the beetroot, peel & boil & whisk it in the multi with olive oil, chives, salt & pepper. Grill meat on grill for 5 minutes on each side & allow to remove excess liquid ( rest ). For the chives olive oil, we will whisk olive oil with chive leaves & salt.\u00a0<\/span><\/p>

To assemble, cut the fillet into fillets and present as in the photo above.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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