purée

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It is especially common in Middle Eastern cuisine, where tahini is a key ingredient in hummus (a purée made with chickpeas, garlic and lemon juice) and baba ghanoush

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Definitions (4)

Toggle American Heritage definitions American Heritage Dictionary (2)

  1. transitive verb To rub through a strainer or process (food) in a blender.
  2. noun Food prepared by straining or blending.

Toggle Century definitions Century Dictionary (2)

Toggle GNU Webster definitions GNU Webster's 1913

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Examples (50)

  • We had a splendid dinner with self-made apple purée in red wine, potato fritters and boletus with scrambled eggs and chives - all fresh from the garden and the woods! —  The EDM SuperBlog
  • We're talking major chestnut purée, half bottles of dessert wine, yogurt. —  Nico Muhly
  • To serve, place salmon on top of cauliflower purée; drizzle with honey-soy mixture and serve with a dollop of wasabi mixture.
  • Process in a food processor, then press purée through a strainer.
  • Best: from the buffet, veggie stews like yellow lentil with carrot and potato, red kidney bean in vibrant spinach purée, or garlicky zucchini with tomato; brown basmati rice balls stuffed with sultanas and walnuts; salads like beet with carrot, quinoa with broccoli, or black bean with red onion; to finish, massive almond spelt cookies; to drink, fair trade coffee in filtered water. —  NOW Magazine
 

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This word has been looked up 19 times.

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Etymologies (2)

Toggle American Heritage etymologies American Heritage Dictionary (1)

  1. From French, purée, from Old French, from feminine past participle of purer, to strain, clean, from Latin pūrāre, to purify, from pūrus, clean; see peuə- in Indo-European roots.

Toggle Century etymologies Century Dictionary (1)

  1. French, a thick soup or porridge prepared from vegetables: see porrey.
 

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