puree
UK[ˈpjʊəreɪ]US[pjʊˈreɪ]
n
A smooth, thick liquid made by crushing cooked food, especially fruit or vegetables.
v
To make food into a puree by crushing it.
Etymology
The word 'puree' entered English in the early 18th century from the French 'purée', meaning 'a purified substance' or 'something made pure'. The French term itself is the feminine past participle of the verb 'purer', an Old French word meaning 'to purify, to strain'. This verb ultimately derives from the Latin 'purare', meaning 'to purify', which is based on 'purus', meaning 'pure' or 'clean'. Thus, the culinary term 'puree' carries the historical logic of a food that has been refined, strained, or cleansed of lumps and coarse elements to achieve a smooth, uniform consistency.
Analysis
This word is a loanword borrowed as a single unit from French. It does not contain separable morphemes within modern English spelling.
Examples
She made a delicious soup from a puree of carrots and ginger.
For the baby's meal, puree the steamed apples until completely smooth.
The recipe calls for two cups of tomato puree.