March 19, 2021
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.
Servings: 4
Calories: 95kcal
Ingredients
- 4 cups purple cauliflower 1 large head
- 1 tablespoon avocado oil
- 1 teaspoon ube extract
- 1/4 cup coconut milk
- 1/2 cup chicken stock or more coconut milk
- salt to taste
Instructions
- Preheat the oven to 400ĀŗF 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 400ĀŗF 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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