| 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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