Kasha Patate Sucree

Serves:

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, minced

Method:

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 197 7.
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, 91/01/1 6.