• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Kasha-Patate Sucree

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 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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