The chef prepared several colorful purées to accompany the roasted fish.

She purées the roasted carrots into a silky sauce.

She puréed the roasted carrots into a smooth soup before serving.

She was puréeing the roasted carrots to make a smooth soup.

When the sauce turned lumpy, she decided to purée it to achieve a smooth texture.

She stirred the apple purée into the porridge to sweeten it naturally.

The chef compared several tomato purées to decide which would give the sauce the best flavor.

At the bistro, she ordered pomme purée as a side to her steak.

Stir a spoonful of tomato purée into the stew to deepen the flavor.