670 puree recipes

Kasha-Patate Sucree from Montreal's Le Commensal: fluffy buckwheat groats topped with sweet potato puree and a savory tamari-garlic sauce. A hearty vegetarian dish with deep, earthy flavors.

Four-ingredient maple syrup souffle made with beaten egg whites, powdered sugar, and baking powder. Light as air with pure maple flavor in every spoonful.

Chopped chicken liver pate finished with olive oil and traditionally shaped into a fish form for festive holiday tables. Three ingredients, pure smooth liver spread, ready in 30 minutes.

Three-ingredient homemade dog treats made with pureed beef liver, garlic, and corn muffin mix baked into firm, crunchy squares. Easy to make, easy to freeze, and dogs go absolutely crazy for them.

Very refreshing juice made purely of green fruit and vegetables! Serve with ice for a refreshing drink loaded with vitamin C and antioxidants.

Tamarind chutney with pureed raisins, toasted cumin, and a whisper of cayenne. Sweet-sour imli chutney for samosas, chaat, pakoras, and every Indian snack worth eating.

Maple-basted broiled bluefish: oily Atlantic fish brushed with pure maple syrup, allspice, salt, and pepper, broiled or grilled until lightly caramelized. New England seafood in 20 minutes.

Fresh mango sauce made with just ripe mangoes and fruit juice, pureed until smooth. A no-cook, 2-ingredient dessert sauce for ice cream, pancakes, cheesecake, and more.

Fudgy brownies made with pureed tepary beans, carob powder, and honey instead of butter and sugar. Loaded with walnuts and raisins. The secret ingredient? Nobody will guess.

Velvety mushroom barley soup with a clever trick: half the barley gets pureed with sauteed mushrooms for extra body. Lightened up with skim evaporated milk and a splash of dry vermouth.

Grilled chicken breast marinated in red wine and thyme, basted with a slow-roasted garlic puree. Ten cloves of garlic deliver mellow, sweet flavor.

Salmon mousse, a classic French restaurant appetizer of pureed raw salmon whipped with egg white and heavy cream, spiked with Pernod, cognac, and a spoonful of caviar. Pipe and serve cold.

Red pepper and lentil pasta sauce braised in red wine with garlic, onion, and basil, then pureed silky smooth. A hearty vegan sauce packed with plant protein and bold flavor.

Real Irish stew: traditional Irish country stew of mutton, potatoes, carrots, and onions simmered slowly in water until the meat falls apart. Six ingredients, no shortcuts, pure comfort.

Fat-free pumpkin muffins with grated carrots, raisins, pumpkin pie spice, and cinnamon. No butter, no oil, just pumpkin puree and eggs holding these light muffins together.

Veal cutlets pan-fried until golden, then simmered in a tangy apple-lemon pan sauce with mushrooms and a velvety apple puree. A French-Norman style weeknight veal dinner.