Turnip Carrot Bake

In a medium saucepot, cover carrots and turnips with cold water, add 1 Tbsp (15 mL) salt, bring to a boil and simmer for about 15 minutes or until tender. Drain well and purée in a food processor to a smooth paste. Add sour cream, milk and eggs, remaining 1 tsp (5 mL) salt and pepper, and pulse. The consistency should be like a loose batter, but not too runny.