Püriert

Püriert is the past participle of the German verb pürieren, meaning to blend or grind solid matter into a smooth, uniform mass. The term is commonly used in German culinary contexts to describe both the action and the resulting texture. The technique originates from the French word purée and has been part of German cooking terminology since at least the 19th or early 20th century.

In practice, pürieren involves breaking down ingredients—such as vegetables, fruits, or cooked grains—until they form a smooth paste or liquid. This can be achieved with a blender, food processor, or immersion blender, or by forcing cooked ingredients through a fine sieve or food mill. Püriert textures are often described as glatt püriert (smooth purée) or stückig püriert (purée with some texture), depending on the degree of processing and whether additional liquid is added.

Common uses include puréed soups, sauces, baby foods, and side dishes like Kartoffelpüree (potato purée). When writing recipes, cooks may say “die Suppe wurde püriert” or “die Karotten püriert,” indicating that the ingredients have been fully blended. Temperature and proportion of liquid can affect mouthfeel; warmer purées tend to be silkier, while cooler preparations may thicken.

Cultural context: Pürieren is a standard technique in German cuisine and is frequently employed for convenience, texture control, and children’s meals.