| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Buckwheat groats |
| 2 |
c |
Water |
| 2 |
lb |
Sweet potatoes |
| 1 |
T |
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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