Recipe - Kasha-Patate Sucree

1 1/3 cup Buckwheat groats
2 cup Water
2 pound Sweet potatoes
1 tablespoon Butter (optional)
2 Medium Onions, thin cut or sliced up
One fourth cup Milk
One half cup Tamari
One fourth cup Vegetable oil
2 Garlic cloves, minced

This dish has three parts: kasha pilaf, sweetpotato 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. SweetPotato 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 mediumhigh 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