Ube Puree

March 19, 2021 Comments Off on Ube Puree
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5 from 1 vote
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Ube Puree

Ube is a purple yam from the Philippines that has a slight nutty taste with a hint of vanilla flavor. Most often used in sweet preparations, it makes for a fun variation on a cauliflower mash. The actual yam is too high in starch but a cauliflower puree scented with ube extract makes a good swap. I like to serve this with an asian-influenced protein main such as Five Spice Chicken Chili Garlic Chicken Glazed Sesame Pork Tenderloin, or Reverse Sear Steaks with Gochujang Butter.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: Asian
Keyword: asian, cauliflower, Coconut, dairy-free, egg-free, nightshade-free, nut-free, side, ube, vegetarian
Servings: 4
Calories: 95kcal
Author: Jenny Ross

Ingredients

Instructions

  • Preheat the oven to 400ºF and line a rimmed baking sheet with foil. Set aside.
  • Cut the cauliflower into florets. Toss the cauliflower with the avocado oil and spread out onto the baking sheet. Bake at 400ºF for 30 minutes, or until completely tender and just beginning to brown.
  • Transfer the roasted cauliflower to a blender and add the extract, coconut milk, and chicken stock. Blend until completely smooth. Add more stock as desired to thin to the consistency. Season to taste with salt.
Nutrition Facts
Ube Puree
Amount per Serving
Calories
95
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
4
g
25
%
Sodium
 
138
mg
6
%
Potassium
 
323
mg
9
%
Carbohydrates
 
6
g
2
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
2
g
4
%
Vitamin A
 
1
IU
0
%
Vitamin C
 
50
mg
61
%
Calcium
 
24
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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