Kasha-Patate Sucree Recipe

Step 1

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.

Things You'll Need

  • 1 1/3c Buckwheat groats
  • 2c Water
  • 2lb Sweet potatoes
  • 1tb Butter (optional)
  • 2ea Medium Onions, thin sliced
  • 1/4c Milk
  • 1/2c Tamari
  • 1/4c Vegetable oil
  • 2ea Garlic cloves, minced

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