Kasha-patate sucree

Yield: 6 Servings

Ingredients:

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

Instructions:

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.