In a microwave-safe bowl, combine carrots, potatoes and water; cover and microwave on high for 4-5 minutes or until tender (make sure they are sufficiently cooked–they won’t cook much more when you put into oven).
Drain and set aside. In a large nonstick skillet, saute mushrooms in butter until tender.
Combine flour, salt, white pepper and milk until smooth; stir into mushrooms.
Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Stir in the carrots, parsnips, turkey and peas.
Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.