Roasted Veg Dog
Every Friday lunch at Olympia Provisions we feature “Frankfurter Friday” which is a constantly changing special with our one-of-a-kind house made Frankfurters holding center stage. No two are alike, but each proves the old adage that everything tastes better with hot dogs. Today’s Frankfurter special at the Southeast location was a superb Roasted Veg Dog with roasted cauliflower, carrots, and turnips dressed in a horseradish aioli topped with Italian parsley. If you missed the chance to try it in the restaurant, here are some basic instructions for recreating this tasty treat in your own home!
Toss chopped turnips, carrots, and cauliflower generously with olive oil, salt, and pepper. Roast in oven until tender. While roasting the vegetables, chop up some Italian parsley and toss with olive oil, lemon juice, salt and pepper. Set aside as garnish. Next comes the dressing. We use house made aioli which is definitely the best option, but in a pinch mayonnaise will serve the purpose. Rather than share our delicious aioli secrets here, please check out bonappetit.com for a great easy recipe to follow. Once aioli is ready, toss in some freshly grated horseradish. This where you also want to get your frank and bun ready, so heat your franks up according to your preferred methods (we put ours on a flat top grill) and lightly toast your bun. We use Franz buns because we love the classic old school flavor and texture: it’s just like when we were kids. All set? Now spread some of that tasty fresh aioli on the bun and toss your roasted vegetables in it. Place dog in bun, place aioli covered veg in bun, & top with dressed parsley. Remember when mom said to eat your vegetables? She was right.
Recommending beverage pairing: a crisp pilsner like Pfriem's from Hood River Oregon or a rich racy white wine like Champalou Vouvray from the Loire Valley!
Toss chopped turnips, carrots, and cauliflower generously with olive oil, salt, and pepper. Roast in oven until tender. While roasting the vegetables, chop up some Italian parsley and toss with olive oil, lemon juice, salt and pepper. Set aside as garnish. Next comes the dressing. We use house made aioli which is definitely the best option, but in a pinch mayonnaise will serve the purpose. Rather than share our delicious aioli secrets here, please check out bonappetit.com for a great easy recipe to follow. Once aioli is ready, toss in some freshly grated horseradish. This where you also want to get your frank and bun ready, so heat your franks up according to your preferred methods (we put ours on a flat top grill) and lightly toast your bun. We use Franz buns because we love the classic old school flavor and texture: it’s just like when we were kids. All set? Now spread some of that tasty fresh aioli on the bun and toss your roasted vegetables in it. Place dog in bun, place aioli covered veg in bun, & top with dressed parsley. Remember when mom said to eat your vegetables? She was right.
Recommending beverage pairing: a crisp pilsner like Pfriem's from Hood River Oregon or a rich racy white wine like Champalou Vouvray from the Loire Valley!