487 puree recipes

Blended spinach sauce with balsamic vinegar and garlic served over brown basmati rice. A no-cook, vegan-friendly puree ready in 15 minutes flat.

Baked mackerel fillets stuffed with rhubarb and breadcrumbs, served with a tart rhubarb puree sauce. A classic British fish pairing with sharp, fruity contrast.

A silky tofu cheesecake blending pureed silken tofu with cream cheese on an almond graham cracker crust. Lighter than traditional cheesecake but impossibly creamy after an overnight chill.

Griddle cheesecakes made with pureed cottage cheese, cooked like pancakes and served with a fresh cranberry-orange sauce. A light, tangy twist on traditional cheesecake.

Spanish rice made with brown rice, fresh pureed tomatoes, bacon, green peppers, and a touch of molasses. Simmered on the stove then baked until tender and deeply flavored.

Creamy pinto bean soup pureed smooth with chile, onion, and light cream, garnished with toasted pine nuts, cilantro, and chives. From-scratch beans cooked until velvety.

Rich pureed chestnut soup spiked with amaretto, swirled with cream, and seasoned with nutmeg and cayenne. An elegant starter that turns fresh roasted chestnuts into liquid velvet.

Silky white chocolate cheesecake on a chocolate wafer crust with a raspberry puree swirled through the filling and spooned on top. A gorgeous, berry-marbled stunner.

Cream of veggie soup made with a butter-flour roux, milk, broth, and whatever mixed vegetables you have on hand, pureed smooth and finished with melted cheese.

Potato soup with lemons: a bright, golden purée flavored with lemon zest, ginger, and slow-simmered onion. A naturally creamy potato soup with zero dairy.

Garbanzo bean pizza with a gluten-free chickpea puree crust topped with tomato sauce, mozzarella, and Italian herbs. High-protein, grain-free, and surprisingly crispy.

Baked maple bananas with butter and cinnamon, served warm over ice cream. A 4-ingredient, 15-minute dessert that caramelizes bananas in pure maple syrup.

Sauteed shrimp with a curried banana sauce made from pureed bananas, apple, curry powder, cardamom, and ginger simmered in chicken stock. An elegant fusion dish.

Masterclass frozen raspberry souffle layered with crisp almond meringue discs and Italian meringue mousse with whipped cream, served with raspberry puree. A pastry chef's showpiece.

Fresh chile and corn fritters made with Anaheim and serrano chiles blended into sweet corn purée, pan-fried in ghee and served with sauteed apples. A Southwestern vegetarian main with sweet-hot-savory balance.

Pumpkin pie in a buttery walnut crust with a warmly spiced custard of cinnamon, ginger, nutmeg, and cloves. The walnut shell adds nutty depth that elevates classic Thanksgiving pie.