Name: Kasha-Patate Sucree
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

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Vegetables	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, minced

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 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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