puree


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Related to puree: Tomato puree
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Synonyms for puree

food prepared by cooking and straining or processed in a blender

rub through a strainer or process in an electric blender

References in periodicals archive ?
First, the researchers measured the beta-carotene concentrations found in commercial sweet potato puree and sweet potato flour produced in their lab from fresh Covington sweet potatoes, as well as in three sweet potato bread formulations, using hexane extraction and absorption at 450 nm.
Finally, for their 12th business venture, the Lozanos gave rise to Rj-Sun Guyabano Puree.
When ready to serve, drizzle the remaining blackberry puree on top of the fools, then run a skewer through it to give a marbled effect.
Keys words: Flavoured yoghurt, pawpaw puree, physicochemical properties, storage, sensory properties
Serve with the strawberry puree, decorated with fresh mint sprigs.
Ingredients 2 cups pumpkin puree 2 shallots, diced 3 cloves garlic, minced 2 cups stock 1 cup cooking cream 2 tbsp honey 1/4 tsp each salt, black pepper, cinnamon and nutmeg
For the puree Place all puree ingredients into a pot.
Oregon Fruit created the puree at the request of The Rare Barrel, an all-sour beer company in Berkeley, CA.
The frozen food category is set for a new arrival in the shape of KiddieCubes, frozen baby food purees packaged into portion controlled cubes, a first for Great Britain's baby and frozen food category.
Slimming down baked goods by swapping out part of the fat for pumpkin puree.
The overall acceptability of scooped and molded purees approached neutral on the HgLMS.
Boiron Freres of France, a specialist in fruit and vegetable processing, is enhancing its range with six new flavours, which come in a puree (butternut squash, green asparagus, beetroot and yuzu) or in a semi-candied mix (lemon and orange).
1 Puree the raspberries in a food processor along with the icing sugar.
When added to chocolate, butternut squash puree is a nearly unidentifiable ingredient called a "replacer," which helps the confection compete with high-fat counterparts taste-wise.