Vegetable Puree Casserole for Christmas

1 small swede (rutabaga)
5 carrots
2 parsnips
0,5-1 celery
1 dl double cream (heavy cream, whipping cream)
0,5 dl breadcrumbs
2 eggs
1 tbsp syrup
1 tsp pepper
1 tsp salt

Peel and chop the vegetables into small pieces. Cook them in water, seasoned with salt, until they are soft (there should be enough water to just cover the vegetables). Pour away the water and purée the vegetables. Add the rest of the ingredients. Pour the mixture into a greased oven dish. Bake in the oven at 200°C for a little over an hour.