purées

Purée, also spelled puree, refers to a food that has been cooked and processed until smooth or semismooth, typically by mashing, blending, or pressing through a sieve. Purées can be made from fruits, vegetables, legumes, or mixtures, and they range in texture from silky to thick and spoonable. The exact consistency depends on the ingredient and the amount of liquid, fat, or dairy added during processing.

Most purées begin with cooking the ingredient until tender, then mashing or blending. Vegetables are commonly boiled or steamed; fruits may be cooked to soften and concentrate flavor. After blending, purées are often strained to remove insoluble fibers for extra smoothness. Adjustments may include adding water, stock, milk, or cream to reach the desired texture, and incorporating butter or oil for richness, with salt, and sometimes spices for seasoning.

Common examples include vegetable purées such as potato purée, carrot purée, cauliflower purée, and pea purée, as well as fruit purées made from apples, pears, or berries. Tomato purée, a cooked and strained tomato product, is also widely used as a base for sauces. Purées serve as side dishes, sauces, baby foods, or ingredient bases in soups, soufflés, croquettes, and many other dishes.

Storage and safety notes: purées kept in the refrigerator typically last a few days and can be frozen for longer storage. Reheat gently, stirring to restore texture. Puréed foods are often used to provide smooth textures for infants or for dishes requiring a creamy, homogeneous base.