If the word puree has you thinking of baby food (or, worse, hospital food), you're in for a real treat.
Pureeing your veggies or beans until silky smooth can really change up what your dish is, well, dishing up. Don't believe us? Think of a creamy mashed potato proudly topping a pie. Or scooping a spoon of pea puree to add to your mouthful of steak. Or how about hummus? The world is a better place because of hummus.
So, here we go, mashing and smashing and sieving our way to pureed perfection.
Add some grilled broccolini then finish with parmesan and a squeeze of lemon. Source: Adam Liaw
No restaurant-quality dish is complete without a colourful puree. Source: Benito Martin
Cauliflower puree may be smooth and silky, but its deliciousness encourages rough and ready bowl-licking. Source: Petrina Tinslay
Potato mash is both satisfying and easy to make. Source: Chris Abbott
The slight aniseed flavour of fennel works wonderfully with most types of seafood. Source: Benito Martin
Naturally you'll be serving your blood orange puree with duck. Source: Benito Martin
Slow-roasted sweet potato mashed with butter, yoghurt and spices for a creamy and warming side. Source: Adam Liaw
Now that's the kind of bed a lemon roast chicken deserves. Source: Petrina Tinslay
You can also make skordalia with white beans or even bread. Source: Rob Palmer
Mixed with shanklish, broad bean puree makes a fabulous party appetiser. Source: Brett Stevens
Try serving balsamic roasted vegetables on a bed of hummus and you'll soon understand it's appeal across all cuisines. Source: Tammi Kwok
Pea puree is somehow even greener than the peas themselves. Source: Adam Liaw
Apples, just glorious apples. Source: Pixabay
