1000 g rootabaga
300 ml water
1 1/2 tsp salt
1 egg
2-3 Tbsp syrup
1/2 dl breadcrumbs (optional)

Wash the rootabagas well and cut them into thin slices. Peel the slices and rinse. Cut the rootabaga slices into strips. Bring the water to a boil and add the rootabaga slices and salt. Boil until soft.

Mash or process the rootabaga strips into mash. Stir in the egg, the syrup, and the breadcrumbs (if using). Grease a casserole dish. Pour and pat the mash into the dish. Top with more breadcrumbs. Bake for X minutes at Y temperature.