1 large swedish turnip

mustard

bread crumbs

Boil the turnip until it is soft, but not mushy. Take out of the water and let it dry for a while. Spread mustard over the turnip, except at the bottom where it will rest on the serving dish. Pour bread crumbs over it. Roast in the oven until it has a nice color. Serve with bechamel sauce and maybe bread soaked in vegetable bouillon.

For the vegetable bouillon use as many bouillon extract cubes as you need. The bouillon should be quite thick and strong tasting. Use the fennel bread. Cut large slices and soak in the bouillon but not for too long, or they will disintegrate. Use a perforated ladle to lift the bread out of the bouillon.