puré

Purée, often written purée in French, denotes a smooth, thick paste or sauce obtained by blending or mashing ingredients until uniform. It is widely used in French and international cuisines as a side dish, a sauce base, or a soft filling. The technique emphasizes a silky texture rather than chunkiness, and the term is applied to a range of foods beyond potatoes.

Preparation typically begins with cooking the chosen ingredient until tender, then processing it in a blender, food processor, or food mill. For a finer texture, purée can be pushed through a sieve. The texture is adjusted with liquid such as stock, milk, or water, and with fats like butter or cream. Seasonings vary by ingredient, but salt and pepper are common, with nutmeg often paired with potato purée.

Common varieties include potato purée (mashed potatoes); carrot purée; pea purée; apple purée; and purées made from cauliflower, parsnip, or chestnuts. Purées can be served plain or enriched with dairy, herbs, or spices. They are used as sauces, as bases for soups (potage purée), or as components in fillings and desserts, and are a staple in baby food due to their soft texture and ease of swallowing.

In dietary contexts, purées accommodate different textures and nutritional needs, including gluten-free and plant-based meals. The term purée may be shortened to puré in casual usage, especially in non-French contexts; the standard spelling in English remains purée.