January is over. Well, it’s nothing. Except for some it’s the end of their resolutions. And how about yours? My happiness jar is consequently getting fuller and other promises I made to myself are also, laboriously, kept. And yet I found one more resolution to keep. I know December and end of the year is much better time for making any summaries or looks back, and yet I thought about our eating habbits. Probably also influenced by an article I read some time ago, about not eating enough fruits and vegetables thourough the day. Judging by the newspaper, the focus was on the UK. But no matter the country, how well would you score?

I have to admit, although I include in my dinners quite a few of different vegetables, I would probably still feel like this article was about me. Not always, but probably often enough. And yet it shouldn’t be this hard to live healthier, should it? Some veggies or fruits for breakfast, maybe a broccoli and beetroots to the chicken for dinner and a glas or two of orange juice during the day. Easy, right?

Earlier on my blog I presented recipes for dishes with more than one vegetable in it. Like here, here or here. This wasabi potatoes also easily fall into that category. It is vegan, true, but it can be combined with other things you normally would serve with mashed potatoes. And I’d say it definitely is a colourful alternative if you want to pimp up your dinner.To serve 2 you need:

300g potatoes

1 leek (only the green part)

1-2 tsp wasabi depending on how hot you like it

salt

3 carrots

1 parsley root

2 hanfuls of brussels sprouts

fresh marjoram and watercress

Cook the potatoes. In the meantime wash the vegetables. Cut the leek into slices, halve the carrots and parsley lengthwise and the brussels sprouts in halves. Preheat the oven to 200ºC, place the carrots, parsley and the brussels sprouts on a baking tray, sprinkle with oil and bake for ca 10min.

Move the leek to a bowl and mash it with a blender.

When the potatoes are ready let it cool down a little, then mash them. Mix in the leek and the wasabi. Make sure there are no clumps in the mash. Salt to taste.

Arrange the wasabi potatoes on the plate, add the baked vegetables on top and garnish with fresh herbs.