Kasha-Patate Sucree

Recipe Ingredients

1 1/3 cups	83g / 2.9oz	Buckwheat groats
1/4 cup	59ml	Milk
2 cups	474ml	Water
1/2 cup	118ml	Tamari
2 lbs	908g / 32oz	Sweet potatoes
1/4 cup	59ml	Vegetable oil
1 tablespoon	15ml	Butter - (optional)
2		Garlic cloves - minced
2		Onions - thin sliced (medium)

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 400F 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.

From The Gazette, 91/01/16.

Source:
Original recipe passed down through generation and translate

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