purée

American  

[pyoo-rey, -ree, pyoor-ey] / pyʊˈreɪ, -ˈri, ˈpyʊər eɪ /

Or puree

noun

1. a cooked food, especially a vegetable or fruit, that has been put through a sieve, blender, or the like.

2. a soup made with ingredients that have been puréed.

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verb (used with object)

puréed, puréeing

1. to make a purée of.

purée ¹ British  

/ ˈpjʊəreɪ /

noun

1. a smooth thick pulp of cooked and sieved fruit, vegetables, meat, or fish

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verb

1. (tr) to make (cooked foods) into a purée

puree ² British  

/ ˈpuːrɪ /

noun

1. an unleavened flaky Indian bread, that is deep-fried in ghee and served hot

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Etymology

Origin of purée

1700–10; < French, noun use of feminine past participle of purer to strain, literally, make pure; pure

Example Sentences

We loved the coulotte, served with roasted kale purée and bok choy, which felt positively decadent.

From Salon

“You would be surprised by how many ingredients you can turn into a syrup, puree, paste or concentrate,” Rajendran says.

From Salon

Servants lit the candles and the soup was brought in, followed by a savory pudding, a fish course, and finally the main dish: six brace of pheasants arranged on a silver platter, served with roasted turnips and a chestnut puree.

From Literature

A can of pumpkin puree, leftover from a recent loaf, joined in.

From Salon

In the course of the 20th century, tomatoes became ubiquitous enough in Egyptian cuisine to make “salsa” a usual word for sauce and, more specifically, tomato puree.

From The Wall Street Journal