| 1 | This dish has three parts: kasha pilaf, sweet-potato puree and garlic sauce. |
| 2 | Le commensal has remained popular with montrealers since opening at 2115 st. |
| 3 | Denis in 197Kasha thoroughly rinse the groats and discard water. |
| 4 | In a medium saucepan, bring required water to a boil. |
| 5 | Add rinsed groats. |
| 6 | Cover. |
| 7 | Reduce heat to low and cook groats for 10 minutes or until the water is absorbed and the groats are fluffy. |
| 8 | Sweet-potato puree cut sweet potatoes in halves and bake at 400 °F for 50 minutes, or cut in chunks and boil for 30 - 40 minutes, or microwave chunks for about 7 minutes. |
| 9 | Remove skins and discard. |
| 10 | If using the onions, melt the butter in a medium skillet, and add onions. |
| 11 | Cook over medium-high heat until the onions are translucent -- about 4 minutes. |
| 12 | Set aside. |
| 13 | In a large mixing bowl, mash sweet potatoes. |
| 14 | Add sauteed onions, milk, salt and pepper. |
| 15 | Garlic sauce in a small bowl, blend tamari with vegetable oil and garlic. |
| 16 | Combine the three parts of the recipe: spoon kasha into a serving dish; drizzle with garlic sauce. |
| 17 | Top with sweet potato mixture. |
| 18 | Serve hot. |
| 19 | Serves 6 |
