Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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