pureren

Pureren is a culinary technique for transforming solid foods into a smooth paste or sauce by mashing, grinding, or blending. In Dutch usage the verb pureren denotes the action of creating a puree, while the noun refers to the finished product. The term purée is of French origin and widely used to describe mashed or blended ingredients.

Typical pureren procedures begin with tender, well-prepared ingredients. After washing, peeling or trimming, the items are cooked until soft. They are then puréed with a blender, food processor, immersion blender, or a food mill. For finer texture, the purée can be pressed through a sieve or strained. Liquids such as stock, milk, water, or cream are added to reach the desired consistency, and seasonings are adjusted as needed.

Common applications include potato purée (mashed potatoes), vegetable purées (carrot, cauliflower, squash), and fruit purées (apple, pear, berry). Purées are used as components in soups, sauces, fillings, and desserts, and they are foundational in baby food. They can be served hot or cooled, depending on the dish and ingredients.

Texture varies from chunky to ultra-smooth; removing skins and fibers yields finer results. Temperature and fat content influence mouthfeel. Safety considerations include handling hot purées carefully, reheating to steaming, and refrigerating leftovers promptly. Purées can be frozen for longer storage. Nutrition depends on ingredients and any added fats or dairy; cooking can soften fibers and release flavors while potentially reducing some nutrients.