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---------- Recipe via Meal-Master (tm) v8.01

Title: Kasha-Patate Sucree

Categories: Vegetables

Yield: 6 servings

1 1/3 c Buckwheat groats 1/4 c Milk
  2 c Water 1/2 c Tamari
  2 lb Sweet potatoes 1/4 c Vegetable oil
  1 tb Butter (optional)
2 ea Medium Onions, thin sliced
2 ea 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.
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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