puree
UK: ˈpjʊəreɪ | US: pjʊˈreɪ
n. a smooth, creamy substance made by crushing or blending food (especially fruits or vegetables)
vt. to crush or blend food into a smooth, creamy consistency
The word "puree" originates from the French "purée," meaning "purified" or "strained." It derives from Old French "purer" (to purify), which in turn comes from Latin "purare" (to purify, cleanse). The suffix "-ee" in English adapts the French form to denote a processed or refined state. Historically, "puree" referred to strained or sieved foods, emphasizing the removal of solids to create a smooth texture. Over time, it expanded to include any finely blended or mashed food.
She used a blender to puree the carrots for the baby’s meal.
The soup recipe calls for a puree of tomatoes and basil.
After boiling, puree the lentils to make a thick dip.
The chef demonstrated how to puree fruits for a smooth dessert sauce.
Store-bought apple puree can be a convenient ingredient for baking.