686 pureed recipes

This quick and easy pea puree is a perfect accompaniment to crunchy pork chops or any grilled meat. It adds clean, creamy refreshing flavor into your main course. And it's so easy to prepare.

It tastes so mush better than the stuff you can buy in a can. It contains no fat, is healthy and it can be stored in the freezer for more than 6 months.

Silky pureed tomato soup made from fresh over-ripe tomatoes, slow-sweated onions, garlic, white wine and fresh herbs. Strained twice for a smooth, skin-and-seed-free bowl. Naturally vegan, no cream, with optional fresh mozzarella.

Raisin puree fat substitute for baking, made with just raisins, water, and vanilla. Replaces butter or oil 1:1 in cookies, cakes, and brownies while keeping baked goods moist and chewy.

Rutabaga puree with sweet potato, a pinch of cayenne, and nutmeg. A creamy, low-fat side dish that rivals mashed potatoes without the guilt.

Pure vegan gumbo with a slow-cooked nutty brown roux, sauteed okra, and a generous mix of greens like kale, collard, and chard. Plant-based Louisiana classic served over rice.

One of my favorite things to do with garden peas is to make a pea purée. Think of mashed potatoes only with peas instead.

Pureed dates blended with water and vanilla extract into a thick, caramel-like paste. A natural sugar substitute for baking, smoothies, and oatmeal in 5 minutes.

Seedless raspberry puree (coulis) with superfine sugar and kirsch. Sieved smooth for drizzling over desserts, cheesecakes, ice cream, and plated sweets.

Prune puree: a low-fat baking substitute made from blended pitted prunes with fruit juice and lecithin. Replace butter or oil in brownies, cakes, and muffins with richer, moister results.

A quick and easy lunch that is great on the go! Best stored in a thermos so its right there when you want it.

Mango lime puree blended and strained silky smooth with just two ingredients. A versatile tropical sauce for shellfish, grilled fish, ice cream, or cocktails. No cooking needed.

Roasted beet puree with a seven-herb and spice crust of oregano, thyme, fennel seed, coriander, rosemary, and peppercorns. Finished with butter for a glossy, earthy side dish.

Roasted beet puree with a fragrant blend of oregano, thyme, fennel, coriander, rosemary, and bay leaves. A vibrant ruby side finished with butter for restaurant-style polish.

Smooth, naturally sweet baby food puree blending tender carrots with brown rice. Freeze in ice cube trays for single-serve portions packed with vitamins and fiber.

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.