Kasha-Patate Sucree

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Title: KASHA-PATATE SUCREE
Categories: Vegetables
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.

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