My favourite dish from my favourite restaurant, Le Commensal in Montreal. This classic is a salty/garlicy/sweet/umami kind of creation made with buckwheat kernels (also known as groats or kasha) and sweet potato mash. It's yummy. It's healthy. It's gluten free - and if you want, you could substitute the milk and butter with soy milk and vegetable oil in order to make it vegan.
- Prep Time25 Minutes
- Cook Time10-20 Minutes
- Ready In Time25 Minutes
Ingredients
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2/3 cups buckwheat groats/kernels/kasha
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1 cups water
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1 lbs sweet potatoes
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1 tablespoon butter
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1 medium onions, diced
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2 tablespoons milk
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1/4 cup tamari
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2 tablespoons vegetable oil
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1 garlic clove, minced
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Directions
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Rinse and drain the kasha. In a small saucepan, bring 1 cup of water to a boil. Add the kasha and cover; reduce heat to medium-low and cook for about 10 minutes or until most of the water is absorbed and the kernels are tender.
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To cook the sweet potatoes, peel & cube and microwave for about 10 minutes, until tender.
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Melt the butter in a medium skillet and add onions. Cook over medium-high heat until the onions are soft and translucent. Set aside.
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In a large mixing bowl, mash sweet potatoes. Add sauteed onions, milk, salt and pepper. Alternatively, put those ingredients in a food processor and let the machine do all the work.
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In a small bowl, whisk together the tamari, vegetable oil, and garlic. Spoon kasha into a serving dish; drizzle with the tamari-oil-garlic mixture. Top with the mashed sweet potatoes. Serve hot.
Notes & Tips
Notes & Tips:
Taken from Commensal's original recipe in the Montreal Gazette (16/01/91).
Ratings & Reviews
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Reviewed on Jun 26, 2012 by gen1023.
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