This mash makes a delicious and healthy addition to a dinner plate, particularly a roast-dinner type meal. Despite the lack of carbohydrate in it, it's very hearty owing to the addition of egg white, parmesan cheese and sour cream. The carrot and turnip balance each other perfectly in taste. You can make this ahead. It can be made faster if done in a pressure cooker. Makes 2 litres (8 cups) in total by volume.
Wash, top and tail the carrots (no need to peel); chop and put into a large pot. Wash, peel and cut the turnip into cubes about 5 cm x 5 cm (2 inches square); add to pot. Peel onion and chop coarsely, add to pot along with peeled garlic cloves. Cover with water, bring to a boil and boil until tender, about 30 to 40 minutes (will depend on how small your pieces of veggie are) until both the carrots and turnip are fork tender.
Remove from heat, drain, turn into a large bowl. Mash with a potato masher until all the pieces are mashed. Add the salt, pepper, herbs, and parmesan, and stir to distribute evenly. Then add the egg white and the sour cream, and stir in.
The carrots, turnip, onion and garlic are most efficiently cooked in a pressure cooker but cook however you wish.Most of the active cooking time is in prepping the turnip; we sometimes cheat and use frozen turnip (about 1 kg / 2 pounds / 4 cups of 2.5 cm / 1 inch dice. )You can sprinkle a bit of parmesan or fresh herb on if serving at the table. Instead of dried parsley, you may use fresh or omit: feel free to change the herbs to use what you have on hand or prefer.Season and flavour to make it your own.You can make this ahead, and reheat in microwave, or bake in oven to reheat.Freeze any cooking water from this for stock; it's really flavourful!