Specific foods that have been puréed of are often known by their ingredients such as mashed potatoes or apple sauce. Purées overlap with other dishes with similar consistency, such as thick soups, custards and gravies although these terms often imply more complex recipes and cooking processes. The term “puree” 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.
Some of our recipes that include the technique of puréeing:
- Back to the Roots Golden Borscht
- A Healthier Southern Sweet Potato Pie
- Super Simple Roasted Red Pepper Spread
- Hummus - Tel Aviv’s Soul Food
- Swiss Chard Gratin
- Cauliflower Canapés