In a large pan of boiling salted water, cook the parsnips/carrot and turnip, covered, for about 20 minutes until tender. Drain well, then mash them together.
Mix with soured cream, horseradish/hot mustard and thyme and season with salt and pepper.
Pour into a greased shallow ovenproof dish and put to one side.
Butter Topping: Melt butter in a frying pan and cook onion until gorgeously golden. Stir in bread crumbs to brown and crisp.
Season with salt and black pepper; add thyme.
Remove from heat and spread it over mashed vegetables in an even layer. Top with parmesan. Cover with foil.
Bake at 190C/gas 5/ fan 170C for 25-30 minutes. Remove foil in last 10 minutes.
Scattered with a few more thyme sprigs and leaves then serve.
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