---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Kasha-Patate Sucree
 Categories: Vegetables
      Yield: 6 servings
 
  1 1/3 c  Buckwheat groats                  1/4 c  Milk
      2 c  Water                             1/2 c  Tamari
      2 lb Sweet potatoes                    1/4 c  Vegetable oil
      1 tb Butter (optional)                   2 ea Garlic cloves, minced
      2 ea Medium Onions, thin sliced     
 
  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.
 
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