Purée

pureepuréedpureedpureépureeingBean puréepastepureed diets
A purée (or mash) is cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid.wikipedia
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Blender

blendersblendedBlending
A purée (or mash) is cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid.
A blender (sometimes called a liquidiser in British English) is a kitchen and laboratory appliance used to mix, purée, or emulsify food and other substances.

Soup

soupscanned soupcondensed soup
Purées overlap with other dishes with similar consistency, such as thick soups, creams (crèmes) and gravies—although these terms often imply more complex recipes and cooking processes.
Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream.

Coulis

raspberry sauce
Coulis (French for "strained") is a similar but broader term, more commonly used for fruit purées.
A coulis (French) is a form of thick sauce made from puréed and strained vegetables or fruits.

Potato masher

Purées can be made in a blender, or with special implements such as a potato masher, or by forcing the food through a strainer, or simply by crushing the food in a pot.
Other common uses include mashing pumpkins and rutabagas for soup, making hummus, guacamole, chili, baking mix, egg salad, or even purées (depending on the fineness of the ridges).

Lentil soup

LentilAdasAdas soup
Legume soups such as pea soup, bean soup, lentil soup
In Egypt, the soup is commonly puréed before serving, and is traditionally consumed in the winter.

Arracacia xanthorrhiza

arracacha
Arracacha
The boiled root is used in similar ways as boiled potatoes, including being served as side dishes, mashed or whipped into purées, formed into dumplings and gnocchi, as an ingredient in pastries, or creamed into soups commonly garnished with chopped cilantro and croutons, though arracacia's flavor is stronger, and (depending on the variety) its color is more brilliant.

Butternut squash

Butternutbuttersquash
Squash, buttersquash, etc.
Although technically a fruit, butternut squash is used as a vegetable that can be roasted, sautéed, toasted, puréed for soups such as squash soup, or mashed to be used in casseroles, breads, muffins, and pies.

Carrot

carrotsblack carrotcarrot curls
Carrot
Carrots are puréed and used as baby food, dehydrated to make chips, flakes, and powder, and thinly sliced and deep-fried, like potato chips.

Vegetable

vegetablessalad vegetablewild vegetables
A purée (or mash) is cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid.

Fruit

fruitsseed podfruiting
A purée (or mash) is cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid.

Legume

pulseslegumesleguminous
A purée (or mash) is cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid. Legume soups such as pea soup, bean soup, lentil soup

Sieve

strainersievingsifter
A purée (or mash) is cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid.

Apple sauce

applesaucesaucesauces
Purées of specific foods are often known by specific names, e.g., applesauce or hummus.

Hummus

chick peashummoushummus (food recipe)
Purées of specific foods are often known by specific names, e.g., applesauce or hummus.

French language

FrenchfrancophoneFrench-language
The term is of French origin, where it meant in Old French (13th century) purified or refined.

Old French

Frenchmedieval FrenchOF
The term is of French origin, where it meant in Old French (13th century) purified or refined.

Creaming (food)

creamedcreamingcream
Purées overlap with other dishes with similar consistency, such as thick soups, creams (crèmes) and gravies—although these terms often imply more complex recipes and cooking processes.

Gravy

graviesbrown gravycream gravy
Purées overlap with other dishes with similar consistency, such as thick soups, creams (crèmes) and gravies—although these terms often imply more complex recipes and cooking processes.

Gruel

gruel.
The term is not commonly used for paste-like foods prepared from cereal flours, such as gruel or muesli; nor with oily nut pastes, such as peanut butter.

Muesli

(Bircher-)MüesliBirchermüeslimuesli belt
The term is not commonly used for paste-like foods prepared from cereal flours, such as gruel or muesli; nor with oily nut pastes, such as peanut butter.

Peanut butter

Creme de peanutcrunchy peanut butterpeanut spread
The term is not commonly used for paste-like foods prepared from cereal flours, such as gruel or muesli; nor with oily nut pastes, such as peanut butter.

Salt

table saltsalt productioncommon salt
It is common to purée entire meals (without use of salt or other additives) to be served to toddlers, babies, and those unable to chew as sufficient, nutritious meals.

Toddler

toddlerstoddleyoung children
It is common to purée entire meals (without use of salt or other additives) to be served to toddlers, babies, and those unable to chew as sufficient, nutritious meals.

Infant

neonatalinfancynewborn
It is common to purée entire meals (without use of salt or other additives) to be served to toddlers, babies, and those unable to chew as sufficient, nutritious meals.

Baba ghanoush

baba ghanoujbaba ganoushBaba ghannoug
Baba ghanoush (eggplant)