909 puree recipes

Classic chicken gumbo built on a dark roux with okra, fresh tomatoes, and rice simmered right in the pot. One Dutch oven, pure Cajun comfort from start to bowl.

Crunchy beans with turnips bakes a curried lima bean puree with steamed turnips, walnuts, and soybean sprouts. A plant-based side with Indian-inspired spice.

Sun-dried tomato pasta sauce with no canned tomatoes. Dry-packed tomatoes rehydrate in boiling water, then split between a blended puree and chunky halves for real texture. Vegan, 20 minutes.

Plomeek soup, a pureed orange vegetable soup with carrots, turnip, potatoes, and tomato paste, garnished with a galaxy-swirl of sour cream. Star Trek inspired.

Chicken thighs marinate in a pureed sauce of tomatoes, garam masala, ginger, garlic, and chili, then roast until tender and caramelized. Indian-spiced comfort with a citrusy kick.

Quinoa and bean soup with shiitake mushrooms, sauerkraut, pureed red kidney beans, and paprika. A protein-packed vegan bowl with deep fermented-savory flavor.

Senate bean soup with navy beans, smoked ham hock, potatoes, and an onion pique, half-pureed for a creamy-chunky texture. The famous US Capitol dining room recipe.

Hearty sauerkraut and bean soup with browned pork shoulder, paprika, and beef stock. Partially pureed for a thick, creamy base with a tangy sauerkraut finish.

Irish mackerel with rhubarb stuffing and a tangy rhubarb puree sauce. Fillets rolled around a breadcrumb-rhubarb-onion filling and baked until flaky. A traditional Irish pairing.

Chicken in silky almond sauce with yogurt, cardamom, coriander, and slivered almonds pureed into a rich Mughlai-style gravy. A fragrant Indian chicken korma that improves overnight.

Fat-free apple oat muffins using pureed prunes as a fat substitute, egg whites instead of whole eggs, and maple syrup for sweetness. Just 90 calories each.

Frozen tropical cocktail with rum, pineapple juice, and coconut cream, rimmed in strawberry puree and coconut, then floated with dark rum. Five minutes to paradise.

A South Indian-inspired sambar stew with Brussels sprouts and green beans simmered in a spiced yellow lentil purée with tamarind, mustard seeds, and fenugreek. Vegan, protein-rich, and served over rice.

Raspberry souffle: a Chambord-spiked raspberry puree folded into stiff-peak egg whites, baked in a water bath until towering and puffed. Light, no-yolk, dramatic French dessert.

Chilled broccoli soup pureed with potato and chicken stock, served ice cold with paper-thin raw porcini mushroom slices, chives, and ricotta toasts. A refined, restaurant-quality cold soup for summer.

Ratatouille lasagna layers salted eggplant, zucchini, and summer squash with fresh tomatoes, herbs, and Parmesan. No pasta, no bechamel, just pure Provencal vegetables baked golden.