Mashed Potatoes and Turnips (Acadian Mioche au naveau)

This dish is a blend of potatoes and turnips, and its name varies slightly from region to region, for example, Petit-Rocher: Écrasé au naveau, and in Robertville: Mailloche au naveau. This dish was frequently served as a full meal, accompanied by bread and butter.

1 medium turnip
5 potatoes
1 Tbsp. salted herbs (15 mL)
2 onions, chopped
¼ lb salt pork, diced (125 g)
sea salt
black pepper, freshly ground

Place the turnip and the potatoes in a large pot with just enough water to cover the vegetables. Bring the water to a boil and add the salt, pepper, salted herbs and 1 chopped onion. Simmer for 20 minutes.

In a skillet, simmer the pork for 2 minutes with a small amount of water to remove some of the salt. Pour off the water and sauté the pork in its own fat. When the pork is crisp and brown put it aside and sauté the remaining onion in the fat that remains.

When the potatoes and turnip are tender, mash the vegetables together and blend with the pork pieces, onions and fat. Season to taste and serve immediately while the pork is still crisp.

Variation: If the pork fat is not available, fry the onion in ¼ cup (60 mL) of butter.