Healthy version of sausage and mash

If it was 1995, this would probably have been a plate with mash and sausages on top. Probably a good squirt of ketchup on it too. Luckily I'm an adult now and can educate myself and make sustainable and healthy food choices. This is my 2017 version of sausage and mash potatoes:

For 2-3 people

Oven roasted carrots:

5-7 carrots
1-2 tablespoons of olive oil
1/2 tsp sea salt
1/2 tsp oregano
1/2 tsp thyme

Clean your carrots and slice them lengthwise in four or six pieces. In an oven pan; pour olive oil, salt and herbs. Add carrot sticks and mix all together with your hands. Making sure to cover all of the carrots with the oily mixture. Put into the oven at 200 C for about 30 minutes. Make the mash in the meanwhile.

Leek and garlic mash:

5-7 potatoes
1 small leek or 1/2 of a large one.
3 garlic cloves
salt & pepper & nutmeg
1 tbsp olive oil
1 dl butter - 1/2 cup
1/2 dl oat milk - 1/4 cup

"I live by the belief that consuming a little dairy sometimes is better than too often. Most days I go without it completely, other days I like splurging by adding organic butter or organic cheese from grass fed cow or goat into meals. This way I appreciate it much more, considering the environmental and animal welfare impact it has to consume them. Both my body and mind feel much better when I'm not overdoing animal products. I almost never buy animal milk and instead opt for a plant milk when milk is needed. Organic cultured yoghurt every once in a while, although better option is to get the much needed probiotics from sauerkraut and other fermented foods. Finding your golden balance to what feels best for you is important. As long as you are aware of what you're doing and what impact it has."
"I never peel my potatoes before cooking them. There is lots of fibre and minerals in the potato peel that is a shame to waste. Just wash them and cut off any bad parts. When using organic or home grown produce, there isn't the same risk of getting chemical contamination, which makes it ok to leave the nutrient rich peel on. Same for carrots."

Clean your potatoes and chop up in small cubes. Put in a pot with water, a teaspoon of salt, and leave to cook on medium heat for approx 15-20 min. I like cooking gently at lower heat rather than high. This keeps more nutrients, and there is also nothing wrong with under-cooking vegetables and keeping them a bit firmer, while this also helps preserve more nutrients in them. While the boiling is happening, turn on a sauté pan on medium heat. Add olive oil and finely chopped leek, the green parts as well as the white. Sauté for a bit, add in chopped garlic. Salt and pepper. Turn down to low heat and cook until soft. Mix often and make sure not to burn the leek or the garlic.

When your potatoes are done, remove water out of the pot. Add in the butter and mash with a hand masher. At least that's what I like using. This way you'll keep a bit of lumps and texture to the mash which is nice I think. Mix in the warm leek and garlic into it as well. A bit of milk. Mix in nutmeg, and more salt and pepper if needed. Leave under lid till your carrots are done.

Caper sauce:

1/2 dl capers - 1/4 cup
1 tbsp olive oil
1 tbsp mayonnaise
2 tbsp oat milk or milk of your choice

Use the same pan that you used for the leek and garlic, to not waste any of the good flavours. Medium heat in the pan, add olive oil. Then mayonnaise, some oat milk, and lastly the capers. Mix well. When the carrots are done in the oven, take the herbal oil from the bottom of the pan and pour this into your sauce for even more flavour. Mix again.

Place the mash on the centre of the plates. Pour a bit of sauce around it, and place the oven roasted carrots atop. Sprinkle garden fresh parsley on if you'd like. Serve with a crispy salad.