Jalm&B’s veggie hot dog

Antal PortionerServing Size

4 pers

ForberedelsestidPreparation time

45 min

Udskrift opskriftPrint




  • 100 g cauliflower
  • 100 g carrots
  • 100 g pickled cucumber
  • 50 g red onions
  • 0,3 kg sugar
  • 0,3 dl vinegar
  • 0,3 dl water
  • 10 pepper corn
  • 1 bay leaf
  • 1 star anise
Parsley mayonnaise
  • 1 bundle of flat-leaved parsley
  • ½ L grapeseed oil
  • 1 egg yolk
  • 1 tsp. Dijon mustard
  • 1 tsp. white wine vinegar
  • Salt and pepper
Ristede løg
  • 2 onions
  • 4 tbsp. flour
  • 4 dl grapeseed oil
  • Salt and pepper


Cut the cauliflower into small bouquets, carrots and grapes in slices and onions in thin slices. Boil sugar, vinegar, water and spices in a pan. Pour the hot jam over your vegetables and let it soak for a minimum of 1 day.

Parsley mayonnaise

Cut the stems from the parsley. Grind parsley and oil on a full speed blender for 10 minutes. Sift the parsley from the oil. If the oil has become warm, let it cool down. Mix the egg yolk, salt, pepper, mustard and vinegar together. Add the green oil gradually until the mass is thick.

Mix the pickled vegetables with the parsley mayo and season with salt and pepper.

Roasted onions

Cut the onions into thin slices. If you have a mandolin iron, you can use it advantageously. Heat the oil up to 175-85 degrees and fry the onions. Pick up the onions when they are golden. Toast your Jalm&B brioche hot dog bread and arrange your veggie hot dogs.

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