Kasha-Patate Sucree

Recipes Ingredients:

1 1/3 c Buckwheat groats
1/4 c Milk
2 c Water
1/2 c Tamari
2 lb Sweet potatoes
1/4 c Vegetable oil
1 tb Butter (optional)
2 ea Garlic cloves, minced
2 ea Medium Onions, thin sliced

Recipe Instructions:

This dish has three parts: kasha pilaf, sweet-potato puree and Garlic sauce. Le Commensal has remained popular with Montrealers since opening at 2115 St. Denis in 1977. Kasha Thoroughly rinse the groats and discard water. In a medium saucepan, bring required water to a boil. Add rinsed groats. Cover. Reduce heat to low and cook groats for 10 minutes or until the water is absorbed and the groats are fluffy. Sweet-Potato Puree Cut Sweet potatoes in halves and bake at 400 degrees for 50 minutes, or cut in chunks and boil for 30 - 40 minutes, or Microwave chunks for about 7 minutes. Remove skins and discard. If using the onions, melt the Butter in a medium skillet, and add onions. Cook over medium-high heat until the onions are translucent -- about 4 minutes. Set aside. In a large mixing bowl, mash Sweet potatoes. Add sauteed onions, milk, salt and pepper. Garlic Sauce In a small bowl, blend tamari with Vegetable oil and garlic. Combine the three parts of the recipe: spoon kasha into a serving dish; drizzle with Garlic sauce. Top with Sweet Potato mixture. Serve hot. Serves 6. From The Gazette, 91/01/16.