Title: Kasha-Patate Sucree
Categories: Vegetable
Yield: 6 Servings
| 1 1/3 | c | Buckwheat groats |
| 2 | c | Water |
| 2 | lb | Sweet potatoes |
| 1 | tb | Butter (optional) |
| 2 | | Medium Onions, thin sliced |
| 1/4 | c | Milk |
| 1/2 | c | Tamari |
| 1/4 | c | Vegetable oil |
| 2 | | Garlic cloves, minced |
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.