Kasha Patate Sucree or Kasha Pilaf With Sweet Potato Puree and a

1. 1

   Kasha: Thoroughly rinse the groats and discard water.

2. 2

   In a medium saucepan, bring required water to a boil.

3. 3

   Add rinsed groats.

4. 4

   Cover.

5. 5

   Reduce heat to low and cook groats for 10 minutes or until the water is absorbed and the groats are fluffy.

6. 6

   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.

7. 7

   Remove skins and discard.

8. 8

   If using the onions, melt the butter in a medium skillet, and add onions.

9. 9

   Cook over medium-high heat until the onions are translucent ~- about 4 minutes.

10. 10

    Set aside.

11. 11

    In a large mixing bowl, mash sweet potatoes.

12. 12

    Add sauteed onions, milk, salt and pepper.

13. 13

    Garlic Sauce In a small bowl, blend tamari with vegetable oil and garlic.

14. 14

    Combine the three parts of the recipe: spoon kasha into a serving dish; drizzle with garlic sauce.

15. 15

    Top with sweet potato mixture.

16. 16

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.