puree

Imagine cooking peaches until they are soft, then blending them until they turn into a smooth, thick mixture. That is a puree. It is more than simple mashing because the texture is meant to be even and soft. People often think of baby food or soup, but it can also be made from fruits, vegetables, beans, or other foods. You might make one from tomatoes for sauce, pumpkin for baking, or potatoes for a very smooth side dish. The word comes from the French purée, which points to the idea of food that has been strained or made smooth.

A puree is a smooth, thick food made by blending, grinding, or pressing ingredients until they have an even texture with few or no lumps. You can think of it as a smoother form of mashed food. Many people first meet it in baby food, such as apple, banana, or sweet potato puree, but it is used in many other kinds of cooking too.

In the kitchen, it can be sweet or savory. Cooks use it for soups, sauces, desserts, and side dishes. Tomato puree can form the base of a pasta sauce, pumpkin puree is common in baking, and fruit purees are used in desserts, drinks, and fillings. Some dishes are served as a smooth vegetable puree on the plate, while in other cases the puree is mixed into a larger recipe.

The word comes from French, and that history fits the idea well: the food has been worked until it becomes smooth and uniform. The exact texture can vary. Some are light and silky, while others are thicker and more dense, but the main idea stays the same: the original ingredients have been turned into a smooth mixture.

The word can be both a noun and a verb. As a noun, it names the finished food. As a verb, it means to make food smooth in this way. So if you puree carrots, beans, or fruit, you turn them into a soft, even mixture that is easy to eat or use in another dish.