puree

Example: turnip puree ( wruken dish )

As puree ( n ; from the 18th century concept of fine French cuisine French borrowed: purée , "porridge of legumes", "pasty food") are pulps referred to, passed through a sieve ( puree ), to form a homogeneous Mus are processed. Main ingredients, besides legumes , potatoes , onions and other vegetables , can be chestnuts , meat and fruit . They often contain other ingredients such as meat broth , cream and butter .