2,100 puree recipes

Pureed carrot orange soup with curry powder, fresh orange juice and zest, finished with sour cream and scallions. A bright, silky weeknight starter or light lunch.

Fennel and potato puree broiled with Parmesan and bread crumbs until golden. A creamy, anise-scented side dish that upgrades mashed potatoes with pureed fennel and a crispy gratin topping.

Triple pear puree, a silky autumn condiment built on Anjou pears simmered to applesauce thickness with pear vinegar, sugar, and a finishing splash of pear brandy. The pantry staple that transforms a cheese board.

A pureed onion soup with deeply caramelized onions, beef stock, fresh nutmeg, and a beer-and-aged-cheddar finish stirred in for tang and richness. A rustic French-Canadian twist on the classic.

Sweet potato and parsnip puree spiked with toasty ground cumin. A 3-ingredient, dairy-free side dish with natural sweetness and earthy spice for holiday tables or weeknight roasts.

Pureed black bean soup simmered in chicken broth with garlic and carrots, finished with heavy cream. Topped with sour cream, cilantro, and diced tomatoes.

Pureed sweet potato soup with nutmeg and white pepper, served with a dollop of cranberry sauce and sour cream in each bowl. A silky, elegant soup for fall and holiday tables.

Vegan vegetable broth made with tomato juice, soy sauce, onions, garlic, and basil. A 6-ingredient pantry-staple broth for cooking seitan, soups, or thickening into a quick mushroom-style gravy.

Pressure cooker zucchini soup pureed with potatoes, carrots, and fresh basil. Ready in 20 minutes with just five minutes at high pressure for a silky, vegetable-packed bowl.

Creamy white beans bound with garlicky spinach puree and soft bread crumbs, seasoned with oregano and thyme. A hearty, plant-based side dish with earthy flavor.

Erbsenpuree, a traditional German yellow split-pea puree with carrot, turnip, marjoram, and thyme, thickened with a butter-flour roux and beaten until fluffy.

Sliced Kiwi and Banana with Strawberry Puree recipe

Garlic-studded roast leg of lamb on a bed of sliced onions and thyme, finished with a creamy onion-rice puree made from the roasting pan drippings. A Sunday-dinner centerpiece.

Chilled carrot and cantaloupe soup pureed silky smooth with coriander and cumin, finished with a feathered yogurt garnish. An elegant cold soup for summer entertaining.

Restaurant-style baked cod with golden coriander breadcrumb crust. Served over creamy chive mashed potatoes with bright tomato-caper sauce.

Pan-seared and oven-roasted duck breasts served over a silky sage-and-onion potato puree. An English-bistro style dinner for two with crisp skin and herbaceous mash.