Kasha-Patate Sucree

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.