Carrot hot dogs with onion confit and caper mayonnaise | Recipe | V-ZUG Switzerland

Ingredients

• 40 g white flour
• 200 ml water
• 250 g white flour
• 250 g dark wheat flour
• 2 tsp salt
• 50 g sugar
• 220 ml water
• 50 g margarine
• 1 tbsp water
• 50 g mixed kernels and seeds
• 2 tbsp olive oil
• 400 g red onions
• 1 clove of garlic
• 2 tbsp preserving sugar
• 100 ml red port wine
• 40 ml balsamic vinegar
• 1 tbsp maple syrup
• 4 sprigs of thyme
• 1 red chilli pepper
• 1 bay leaf
• Some salt
• Some pepper
• 250 g vegan mayonnaise
• 60 g capers
• 1 tbsp Dijon mustard
• 2 cm horseradish
• 10 carrots
• 3 tbsp olive oil
• ½ tsp fleur de sel
• 150 ml dark beer
• 150 ml vegetable bouillon
• ½ bunch of thyme
• Some fried onions
• Some radish cress