Kasha-Patate Sucree
Yield
6 servingsPrep
60 minCook
60 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | cups |
buckwheat groats
groats |
*
|
| 2 | cups |
water
|
|
| 2 | pounds |
sweet potatoes, or yams
|
|
| 1 | tablespoon |
butter
optional |
|
| 2 | medium |
onions
thinly sliced |
|
| ¼ | cup |
milk
|
|
| ½ | cup |
soy sauce, tamari
|
*
|
| ¼ | cup |
vegetable oil
|
|
| 2 | each |
garlic cloves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 315 | ml |
buckwheat groats
groats |
*
|
| 473 | ml |
water
|
|
| 907.2 | g |
sweet potatoes, or yams
|
|
| 15 | ml |
butter
optional |
|
| 2 | medium |
onions
thinly sliced |
|
| 59 | ml |
milk
|
|
| 118 | ml |
soy sauce, tamari
|
*
|
| 59 | ml |
vegetable oil
|
|
| 2 | each |
garlic cloves
|
|
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.
