Kasha-Patate Sucree Recipe

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 197 7.

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, 91/01/1 6.