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Creamy Root-Vegetable Crostini

In a large saucepan over medium heat, simmer ½ recipe of Roasted Winter Root Vegetables with ¾ cup heavy cream until warmed through, about 10 minutes. Coarsely mash vegetables with a fork. Toast 32 baguette slices. On each slice, spread about 1 Tbsp. mashed vegetable mixture. Sprinkle each crostini with 1 tsp. grated Parmesan and broil the toasts until cheese is golden brown and bubbly, about 1½ minutes. Makes 32 crostini.