Preheat oven to 400 degrees. Peel and dice the parsnips into 1/2-inch cubes. Place parsnips in a medium pot with a large pinch of salt and enough water to cover. Bring to a boil, then reduce simmer for 15-20 minutes, until fork tender. Drain, reserving 2 cups of the liquid.

Peel the carrots, then slice into 3-inch sticks. Halve, peel and finely dice the onion. Core, seed, and remove the white ribs from the bell pepper, then finely dice. Finely chop the parsley. Mince or grate the garlic.

Toss the carrots on a baking sheet with 1 tablespoon olive oil and a pinch of salt and pepper. Place in the oven for 20 minutes, until soft and caramelized.

Meanwhile, heat 1/2 tablespoon olive oil in a large pan over medium-high heat. Add the garlic, 3/4 the onion, 3/4 the bell pepper, and season with salt and pepper. Cook, tossing, for 3-4 minutes, until softened.

In a large bowl, combine the bell pepper mixture with the ground turkey, parsley, and a pinch of nutmeg. Season generously with salt and pepper. Form mixture into golf ball-sized meatballs.

Cook the meatballs: heat 1/2 tablespoon oil in the same large pan over medium-high heat. Add the meatballs to the pan cook, rotating to cook on all sides, until browned but not yet cooked through. Add 1 cup reserved cooking liquid, the stock concentrate, and the remaining onions and peppers to the pan. Bring to a simmer and cook for 5-6 minutes, until sauce has thickened, vegetables are tender, and meatballs are cooked through. Season with salt and pepper.

Make the parsnip mash: mash the drained parsnips with a potato masher or fork. Add a pinch of cayenne and season with salt and pepper. If the parsnip mash is too thick, add some of the reserved cooking liquid. TIP: For a richer flavor, add a pat of butter.

Serve the meatballs on a bed of parsnip mash, with the carrots to the side. Drizzle the pan sauce over top and enjoy!