| 释义 |
pu·ree
I. \pyüˈrā, pyu̇ˈ-, pyəˈ- sometimes pəˈ- or -ˈrē\ noun
(-s)
Etymology: French, from past participle of Middle French purer to cleanse, strain vegetables, from Latin purare to cleanse, fr purus clean — more at pure
1. : a paste or thick liquid suspension of a food (as liver, peas, chestnuts) usually produced by rubbing the cooked food through a sieve
2. : a thick soup of smooth texture having pureed vegetables as a base
< a tomato puree >
< puree of dried peas >
II. transitive verb
(pureed ; pureed ; pureeing ; purees)
: to prepare in the form of a puree : boil soft and then rub through a sieve
< pureeing vegetables for soup > |