- A
purée (or mash) is
cooked food,
usually vegetables,
fruits or legumes, that has been ground, pressed,
blended or
sieved to the
consistency of a creamy...
-
Tomato purée is a
thick liquid made by
cooking and
straining tomatoes. The
difference between tomato paste,
tomato purée, and
tomato sauce is consistency;...
- Taro
purée, also
known as taro mash or taro paste, (Chinese: 芋泥; pinyin: yùní; Pe̍h-ōe-jī: ō̍‑nî) is a
traditional dessert in
Fujianese cuisine and Teochew...
-
Purée Mongole, also
called Cream Mongole, is a
creamed split pea-tomato soup of
unknown origin; a
recipe for it was
printed in 1889. Po****r
during the...
- Mont
Blanc (or Mont-Blanc aux marrons) is a
dessert of
sweetened chestnut purée in the form of vermicelli,
topped with
whipped cream. It was
created in...
- A
Bellini is a ****tail made with
Prosecco and
peach purée or nectar. It
originated in Venice, Italy. The
Bellini was
invented sometime between 1934 and...
- A food mill (also
called p****atutto,
purée sieve, moulinette,
mouli légumes, p****e-vite, or triturator) is a food
preparation utensil for
mashing and...
- a type of soft
confectionery made by
whipping fruit and
berry purée (mostly
apple puree) with
sugar and egg
whites with
subsequent addition of a gelling...
-
Apple sauce is a
purée (not
necessarily served as a true sauce) made of apples. It can be made with
peeled or
unpeeled apples and can be ****ed or sweetened...
-
changed the
recipe slightly by
adding a
topping of
sweetened raspberry purée and
renamed the dish Pêche Melba.
Other versions substitute pears, apricots...
