Melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat. Add onions and cook until golden, stirring often, about 15 minutes. Mix in rosemary. (Can be made 4 hours ahead. Cover and let stand at room temperature.) Bring large pot of salted water to boil. Add parsnips and potatoes; boil until tender, about 20 minutes. Drain well. Return vegetables to pot; mash. Add warm milk and 4 1/2 tablespoons butter; stir until smooth. Stir in onion mixture. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Rewarm over medium-high heat, stirring frequently and adding more milk if too dry.) Serves 6. Bon Appetit March 1994
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|Serving Size: 1 Serving (3223g)|
|Recipe Makes: 1|
|Calories from Fat: 681 (24%)|
|Amt Per Serving||% DV|
|Total Fat 75.7g||101 %|
|Saturated Fat 45.7g||228 %|
|Monounsaturated Fat 19.7g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 187.9mg||58 %|
|Sodium 727.2mg||25 %|
|Potassium 11420mg||301 %|
|Total Carbohydrate 525.2g||154 %|
|Dietary Fiber 85.9g||344 %|
|Sugars, other 439.3g|
|Protein 53.2g||76 %|
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Calories per serving: 2878
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