food prepared by cooking and straining or processed in a blender
rub through a strainer or process in an electric blender
"puree the vegetables for the baby"
To grind or blend into a paste with the solids finely divided; to make into a puree.
a dish made by boiling any article of food to a pulp and rubbing it through a sieve; as, a puree of fish, or of potatoes; especially, a soup the thickening of which is so treated
Purée and mash are general terms for cooked food, usually vegetables or legumes, that have been ground, pressed, blended, and/or sieved to the consistency of a soft creamy paste or thick liquid. Purées of specific foods are often known by specific names, e.g., mashed potatoes or apple sauce. The term is of French origin, where it meant in Old French purified or refined. Purées overlap with other dishes with similar consistency, such as thick soups, creams and gravies—although these terms often imply more complex recipes and cooking processes. Coulis is a similar but broader term, more commonly used for fruit purées. 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. The term "paste" is often used for purées intended to be used as an ingredient, rather than eaten. 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. Purées generally must be cooked, either before or after grinding, in order to improve flavour and texture, remove toxic substances, and/or reduce their water content.
Chambers 20th Century Dictionary
pü-rā′, n. a soup, such as pea-soup, in which there are no pieces of solids. [Fr.]
The numerical value of puree in Chaldean Numerology is: 8
The numerical value of puree in Pythagorean Numerology is: 2
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