Kasha Patate Sucree or Kasha Pilaf With Sweet Potato Puree and a
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 1⁄3 cups buckwheat groats
- 2 cups water
- 2 lbs sweet potatoes
- 1 tablespoon butter (optional)
- 2 medium onions, thin sliced
- 1⁄4 cup milk
- 1⁄2 cup tamari
- 1⁄4 cup vegetable oil
- 2 garlic cloves, minced
directions
- 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.
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Reviews
-
I thought this was yummy. I wish I'd made a whole batch, rather than a half. Made a couple of little changes - left the skin on the potatoes and added a pinch of powdered ginger to the sauce. Boyfriend added tomatoes to his - felt it was a little salty due to the amount of tamari. I microwaved the potatoes and it turned out to be a quick healthy meal with room to add in whatever might be in season.
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Fantastic. New, (at least for me) exotic in its way. Proof that the right combination of bland and inexpensive can indeed make an eating event. I did find that 2 cups water to 1/3 cup groats was too much, at least for this altitude (5,400 ft.) And next time, I will us less water. Note: Suzanne was lukewarm toward this meal. Our three sons would not touch it.
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