PUREE

Puree

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.

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puree

Noun

  1. A food that has been ground or crushed into a thick liquid
    Tomato sauce is generally a puree.

Noun (etymology 2)

  1. A type of unleavened bread from India and Pakistan.

Verb

  1. To crush or grind food into a puree.


The above text is a snippet from Wiktionary: puree
and as such is available under the Creative Commons Attribution/Share-Alike License.

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