Pürierte

Pürierte is a German term used to describe food that has been puréed, meaning reduced to a smooth or semi-smooth consistency by mechanical crushing. The verb pürieren yields the past participle püriert, which can function as an adjective (for example, die pürierte Suppe). The form pürierte is commonly used when describing a feminine noun or in labeling and recipe text.

The preparation of pürierte foods typically involves devices such as a pürierstab (immersion blender), a stand blender, or a food processor. A purée can range from coarse to very smooth, depending on the duration of processing and the tool used. Liquid components like stock, water, milk, or cream are often added to adjust texture and flavor, while warming the mixture can help achieve a silkier result. In some cases, additional ingredients such as butter, cream, or starch are incorporated to modify body and mouthfeel.

Common culinary uses include pürierte soups (such as Kürbis- or Tomatensuppe), pürierte vegetables (carrots, peas, or cauliflower), and pürierte fruits (apples, bananas) for sauces, desserts, or baby food. The term also appears in dishes where potatoes, beans, or other components are transformed into a smooth mash, with Kartoffelpüree as a well-known example in German cuisine. Though Kartoffelpüree is the standard term, pürierte Kartoffeln can be used to emphasize the textural state.

Etymologically, pürieren is a German adaptation of the French purée, referring to the action of mashing or grinding into a refined consistency. In German usage, püriert or pürierte describes the resulting state, while purée-flavored labels and recipes reflect the crosslingual influence of the term.