Every first Wednesday evening of the month, we cook together! For our very first joint cooking evening, we're starting with a simple recipe! On the menu are (veggie) fish sticks, mashed potatoes, and carrots. Our new digital hangout format—organized by the community for the community—is now available monthly! You can find all the information about upcoming hangouts on our website and on Instagram. If you want to help organize a hangout, join the WhatsApp group or the WWN Space! Click here for the recipe! Ingredients: 200 g potatoes 1/2 tbsp butter/margarine 40 ml (soy) milk 1-2 carrots 50 g frozen peas 1/2 onion 1 tbsp butter/margarine 1/2 tbsp flour 100 ml vegetable stock some parsley (vegan) fish (sticks) salt, pepper, nutmeg, stock powder oil for frying Equipment: Pot (preferably 2), pan, potato masher or hand blender Preparation: For the mashed potatoes, peel, weigh, and dice the potatoes. Place them in a pot with salted water, cover, bring to a boil, and simmer for 20 minutes. For the carrot and pea mixture, peel and dice the onion. Clean and weigh the carrots, slice them, and place them in a pot. Pour in the vegetable stock, bring to a boil, cover, and steam for about 10 minutes. Then drain the vegetable stock from the carrots, place the carrots in a bowl, and set aside. Melt the butter in the pot and sauté the onion until translucent. Sprinkle the flour over the onions and stir well. Gradually add the vegetable stock, stirring constantly, until a thick sauce forms. Then fold in the carrots and frozen peas and simmer gently for about 5 minutes. In the meantime, heat the oil in a pan and fry the vegetables/fish. Drain the cooking liquid from the potatoes and return the pot to the stove, allowing the liquid to evaporate briefly. Then mash with a potato masher. Stir in the butter, then add the milk, more or less as needed, and season to taste with the spices. Stir the chopped parsley into the carrot and pea mixture and season to taste with salt, pepper, and a little bouillon powder if desired.