Recipes · Chinese · Desserts
Taro Purée (Orh Nee)
One serving has 431 kcal and 4 g protein, and at least a fifth of a woman's daily need of manganese (53%), copper (44%), pyridoxine (38%), phosphorus (26%), vitamin E (26%) and magnesium (24%). Ready in 50 minutes.
- Preparation: 15 min
- Cooking: 35 min
- Makes: 1 serving (283 g)
- Difficulty: Medium
- Diets: Gluten-free, Dairy-free
- Contains: pork
Ingredients
- 150 g Taro, raw
- 30 g Pumpkin, raw
- 25 g Sugar
- 40 g Coconut milk, canned
- 10 g Shallots, raw
- 8 g Lard
- 20 g Water
Method
- Peel the taro and pumpkin and cut into chunks; steam separately until completely tender, about 20-25 minutes for the taro and 12-15 minutes for the pumpkin.
- While the taro is hot, mash it thoroughly with the sugar, coconut milk and water until smooth and creamy (a food processor makes this easier).
- Thinly slice the shallots and fry them in the lard over medium heat until golden and crisp; lift out the crispy shallots and reserve the flavoured fat.
- Stir most of the shallot-infused fat through the taro purée for richness.
- Spoon the warm taro purée into a bowl and top with the steamed pumpkin chunks.
- Scatter over the crispy shallots and remaining fat, and serve warm; orh nee is traditionally eaten hot despite being a sweet course.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 431 kcal | 20% |
| Carbohydrates | 69.4 g | |
| Water | 191 mL | |
| Fiber | 6.6 g | 22% |
| Protein | 3.6 g | 8% |
| Tryptophan | 0.05 g | |
| Threonine | 0.15 g | |
| Isoleucine | 0.13 g | |
| Leucine | 0.26 g | |
| Lysine | 0.16 g | |
| Methionine | 0.05 g | |
| Cystine | 0.06 g | |
| Phenylalanine | 0.18 g | |
| Tyrosine | 0.13 g | |
| Valine | 0.19 g | |
| Histidine | 0.08 g | |
| Fat | 16.9 g | |
| Monounsaturated | 4 g | |
| Polyunsaturated | 1.1 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1 g | |
| Saturated | 10.8 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 7.6 mg | |
| Calcium | 82.5 mg | 8% |
| Copper | 0.4 mg | 44% |
| Iron | 2.5 mg | 14% |
| Magnesium | 73.8 mg | 24% |
| Manganese | 0.95 mg | 53% |
| Phosphorus | 184 mg | 26% |
| Potassium | 1,110 mg | 24% |
| Selenium | 1.4 µg | 3% |
| Sodium | 24.3 mg | |
| Zinc | 0.72 mg | 9% |
| Thiamin (vitamin B1) | 0.17 mg | 15% |
| Riboflavin (vitamin B2) | 0.08 mg | 7% |
| Niacin (vitamin B3) | 1.4 mg | 10% |
| Pantothenic acid (vitamin B5) | 0.63 mg | 13% |
| Pyridoxine (vitamin B6) | 0.49 mg | 38% |
| Folate (vitamin B9) | 46.8 µg | 12% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 36.9 mg | 9% |
| Vitamin A | 134 µg | 19% |
| Vitamin C | 10.7 mg | 14% |
| Vitamin D (D2 + D3) | 8.2 IU | 1% |
| Vitamin E | 3.9 mg | 26% |
| Vitamin K | 1.9 µg | 2% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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