Vegetarian Irish stew w/ parsnip and cauliflower mash

This is something I used to make in my pre-gluten-free life, and since Guinness is now out, I didn't think I would be able to make it properly anymore. But last week, I met up with some dark gluten-free beer by Green's, which is made in Belgium, and it immediately gave me visions of Irish stew!

I kind of just use whatever veggies I have on hand, but I think it works well with root and/or winter vegtables. And I love Irish stew with mashed potatoes, but since I am trying to be a bit healthier and stay away from evil white carbs, I decided to do a mash of parsnips and cauliflower, and it was delicious, and easier...no potatoes to peel, just a couple of parsnips.

This was a huge hit, and even my daughter who likes to pretend she is becoming picky, gobbled it up!

Irish stew

3 tablespoons olive oil, divided
1/2 large onion, coarsely chopped
2 medium carrots, cut into 1/2-inch pieces

2 tablespoons flour (I used garbanzo bean flour, but I think brown rice flour would work well too)
2 cloves garlic, minced
2 teaspoons fresh thyme, chopped
2 cups dark beer, I used Green's
28-oz. of vegetable broth (I used 2 Celifibr bouillon cubes)
1 cup chopped sweet potato, peeled and cut into 1/2-inch cubes

1 parsnip, peeled and cut into 1/2-inch cubes
1 cup frozen shelled edamame

12 roasted brussels sprouts, cut in quarters

Mash

1 head of cauliflower, cut into large pieces

2 parsnips, peeled and chopped

1/4 teaspoon nutmeg

fresh-ground salt and pepper to taste

1 tablespoon of butter and a touch of cream, optional

Heat the oven to 400'F

1. Toss cleaned and quartered brussels sprouts with 1 tablespoon olive oil, and fresh-ground salt and pepper. Roast these for about 20 min or until done, but still a bit crisp (no one likes soggy brussels). Stir about half-way through.

2. While the brussels are roasting, heat 2 tablespoons of olive oil in saucepan over medium-high heat. Add onion and carrot, and cook 5 minutes. Stir in flour and cook 2 more minutes. Add garlic and thyme and cook another 2 minutes.

2. Pour in beer, and bring mixture to a boil. Cook 3 minutes, stirring and scraping any bits that may be stuck to bottom. Add vegetable broth, sweet potato and parsnips, and bring to a simmer. Readuce heat to a medium-low and cook 20 minutes.

3. Add edamame and cook 10 minutes more.

4. Add the brussels sprouts and combine.

While the stew is cooking, boil water and throw in your cauliflower and parsnips and prepare as you would mashed potatoes. My veggies were ready to mash after boiling about 20 min. I added a bit of butter and touch of cream, 1/4-teaspoon nutmeg, salt and fresh-ground pepper.

Serve the stew next to, or on the mash in a shallow bowl.

Yummy!