By Jonas Allermand, Lantmännen Unibake Denmark

With the creaminess from the white sauce and the sourness from the home-made portobello ketchup, these flavours blend beautifully and are the perfect accompaniment to our wholemeal hot dog buns. 

Cauliflower in white sauce:

1. Let the cream simmer in a pot for approx. 10 minutes.
2. Add 50g. cauliflower sticks and let it simmer for another 5 minutes.
3. Blend the cauliflower sticks and flavor with salt and pepper.
4. Add the cauliflower bouquets and let it sit for 15 minutes.

Portobello ketchup:

1. Chop the mushrooms and roast them on a frying pan by high heat until they are dark golden.
2. Add garlic, onion, thyme and rosemary and stir around.
3. Add the chopped tomatoes, honey and vinegar and let it boil at medium heat for 10 minutes, while stirring continuously.
4. Blend it all and flavor with salt and pepper. Serve the ketchup either hot or cooled.

Ryebread and onion crumble:

1. Blend the two onions for a smooth paste and mix it with salt and grated or blended rye bread.
2. Stir around until you have a porridge.
3. Bake in a preheated oven by 150 degrees for approx. 20 min or until it is all crispy.
4. Break it into a crumble and use it as topping.

NB: You can also add additional flavors such as chili or thyme

Crispy onion rings:

1. Peel the onion.
2. Use a mandolin iron to cut it into very thin slices and place them on a baking sheet.
3. Sprinkle them with salt and bake the onion rings in a preheated oven by 140 degrees for approx. 30 min. until they are crispy.
4. Let the onion rings cool off completely before use.