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.