174 pure recipes

Green tomato puree simmered two hours with just water and sugar, then blended smooth. A tangy pasta sauce that turns unripe end-of-season tomatoes into something worth keeping. Freezes beautifully.

Puree of apricots made from dried apricots simmered tender, blended smooth with honey and orange zest. A three-ingredient sauce for desserts, cakes, custards, or spooning over yogurt.

Triple pear puree: Anjou pears simmered and pureed with vinegar and sugar, then reduced to applesauce consistency. A sweet-tart condiment for pork, cheese, or toast.

Red and golden raspberries marinated in a honeyed raspberry puree. A simple, elegant fruit dessert or topping for ice cream and angel food cake.

Fresh raspberries served with silky peach puree, raspberry vinegar, and creme fraiche. An elegant no-cook summer fruit dessert with just 5 ingredients.

Pureed fresh vegetable soup simmers any chopped vegetables with thyme, then blends smooth with Parmesan and butter. A versatile template for cleaning out the crisper drawer.

Sweet potato and parsnip puree spiked with toasty ground cumin. A 3-ingredient, dairy-free side dish with natural sweetness and earthy spice for holiday tables or weeknight roasts.

Moroccan fava bean puree (bessara): dried favas simmered with garlic and cumin, blended with olive oil, served with Arab bread and a cumin-cayenne spice dip.

Pressure cooker zucchini soup pureed with potatoes, carrots, and fresh basil. Ready in 20 minutes with just five minutes at high pressure for a silky, vegetable-packed bowl.

Whole apples hollowed and stuffed with spiced chestnut puree, raisins, and maple syrup, then baked in white wine. An elegant vegan fall dessert.

Creamy white beans bound with garlicky spinach puree and soft bread crumbs, seasoned with oregano and thyme. A hearty, plant-based side dish with earthy flavor.

Broiled rosemary chicken over pureed lentils stacks broiled chicken breasts on a walnut-and-mushroom lentil purée, with lemon-garlic chard and a rosemary-lemon pan drizzle.

How to dry fruit puree into fruit leather: a low-tech guide using sun, oven, or car-window heat to turn fresh fruit puree into chewy rolled-up snacks.

Pan-seared and oven-roasted duck breasts served over a silky sage-and-onion potato puree. An English-bistro style dinner for two with crisp skin and herbaceous mash.

Puree of broccoli florets with cream is a velvety French-style side dish: quickly blanched broccoli pulsed smooth, enriched with heavy cream, and seasoned with fresh nutmeg. Bright green, elegant, and ready in under 30 minutes.

Sliced Kiwi and Banana with Strawberry Puree recipe