puree
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 .
Well-known purees are:
- mashed beans
- Pea puree
- Mashed potatoes
- Chestnut puree
- Parsnip puree
- Argenteuil puree (asparagus puree)
- Clamart puree (green bean puree)
- Conti puree (lentil puree)
- Puree Diwlar (paprika-potato puree )
- Dubarry puree (cauliflower puree )
- Rachel puree (puree from artichoke bases)
- Puree Soubise (onion puree )
- Suzette puree (celery-potato puree )
- Relishes