Purée

File:Cauliflower puree.jpg

A bowl of cauliflower purée

A purée is a cooked food, usually vegetables or legumes, that has been ground, pressed, blended, or sieved to the consistency of a creamy paste or liquid. The term "purée" is derived from the French word meaning "purified" or "refined." Purées are commonly used in cooking to create smooth textures and are often used as a base for soups, sauces, and other dishes.

Preparation

Purées can be made using a variety of methods, including blending, mashing, or using a food processor. The choice of method often depends on the desired texture and the type of food being puréed. For example, a blender or food processor is typically used for a very smooth purée, while a potato masher might be used for a coarser texture.

To make a purée, the food is usually cooked until soft, then processed until smooth. Additional ingredients such as butter, cream, or stock may be added to enhance flavor and texture. Seasonings such as salt, pepper, and herbs can also be included to taste.

Uses in Cooking

Purées are versatile and can be used in a variety of dishes. They are often used as:

• A base for soups, such as tomato soup or pumpkin soup.
• A sauce or accompaniment for meats and fish, such as apple sauce with pork or cauliflower purée with fish.
• A filling for pastries or ravioli.
• A component in baby food due to their smooth texture and ease of digestion.

Types of Purées

There are many types of purées, each with its own unique flavor and use in cooking. Some common examples include:

• Vegetable purées, such as carrot purée, pea purée, and cauliflower purée.
• Fruit purées, such as apple purée, pear purée, and mango purée.
• Legume purées, such as hummus (chickpea purée) and refried beans.

Related Pages

• Soup
• Sauce
• Blender
• Food processor
• Baby food