Kasha-Patate Sucree
Submitted by madgee75
Kasha-Patate Sucree from Montreal’s Le Commensal: fluffy buckwheat groats topped with sweet potato puree and a savory tamari-garlic sauce. A hearty vegetarian dish with deep, earthy flavors.
YIELD
6 servingsPREP
60 minCOOK
60 minREADY
120 minThis three-part dish from Montreal’s beloved Le Commensal restaurant layers fluffy buckwheat kasha, creamy sweet potato puree, and a punchy tamari-garlic sauce into something that’s far more than the sum of its parts. It’s been a menu staple since the restaurant opened in 1977, and for good reason.
Each component brings a different texture and flavor. The kasha cooks into nutty, fluffy grains that absorb the garlic sauce drizzled over them. The sweet potato puree, mashed with sauteed onions and milk, adds a velvety layer of natural sweetness on top. The tamari-garlic sauce ties everything together with salty, savory depth.
Rinsing the buckwheat groats thoroughly before cooking washes off excess starch that would otherwise make them gummy. Ten minutes covered on low heat with the right amount of water produces separate, fluffy grains rather than porridge.
Chef Tips
- Baking the sweet potatoes at high heat concentrates their natural sugars and gives a deeper flavor than boiling. It takes longer but the result is noticeably sweeter.
- Cook the onions until fully translucent, not browned. You want sweetness, not caramelized bitterness in the puree.
- The tamari-garlic sauce is strong. Drizzle it, don’t pour it. A little goes a long way.
- Serve immediately while hot. The kasha absorbs the sauce as it sits and can dry out.
Variations
- Use quinoa instead of buckwheat for a lighter, milder grain base.
- Add a drizzle of sesame oil to the garlic sauce for a toasted, nutty finish.
- Fold roasted garlic cloves into the sweet potato puree for an extra savory layer.
Ingredients
Directions
This dish has three parts: kasha pilaf, sweet-potato purée and garlic sauce.
Le Commensal has remained popular with Montrealers since opening 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 Purée Cut sweet potatoes in halves and bake at 400℉ (200℃) for 50 minutes, or cut in chunks and boil for 30 to 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 sautéed 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.
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