Kasha-patate sucree

---------- Recipe via Meal-Master (tm) v8.04
  
       Title: KASHA-PATATE SUCREE
  Categories: Vegetables
       Yield: 6 servings
  
   1 1/3 c  Buckwheat groats
       2 c  Water
       2 lb Sweet potatoes
       1 tb Butter (optional)
       2    Medium Onions, thin sliced
     1/4 c  Milk
     1/2 c  Tamari
     1/4 c  Vegetable oil
       2    Garlic cloves, minced
  
   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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