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Cut potatoes and parsnips into even-sized pieces. Put them into large pot, cover with cold water, and add a large pinch sea salt. Bring to boil and simmer 20 to 30 minutes, until vegetables are fork tender. When done, drain water but leave in pot.
While veggies are boiling, prepare meatballs. Combine ground turkey, 1 egg, 3/4 cup plain breadcrumbs, 1/2 teaspoon sea salt, and grated shallot in large bowl. Use your hands to gently work everything together. Scoop meat into heaping tablespoon-sized portions and roll into balls.
Heat 1 tablespoon olive oil in large skillet over medium-high heat until shimmering. Add half of meatballs and cook 8 minutes, turning every 1 to 2 minutes, until browned on a few sides. Transfer to plate and repeat with rest of meatballs.
Add remaining 1 tablespoon olive oil to pan. Sprinkle 2 tablespoons all-purpose flour over oil and cook 1 minute until flour is no longer dry. Whisk in 2 cups broth, 1/2 cup heavy cream, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper, and Worcestershire and Dijon, if desired, until smooth; then cook 2 to 3 minutes, until beginning to simmer. Return meatballs to pan and simmer 5 minutes.
Meanwhile, in small saucepan, combine ½ cup heavy cream and butter over low heat. Mash drained potatoes and parsnips with potato masher; then add warm cream and butter mixtur a little at a time over medium heat and beat with wooden spoon until fluffy. Season with sea salt and pepper, to taste.
Serve meatballs along with their sauce over parsnip potato mash and garnish with chopped parsley.