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Process until the puree is very smooth, about 4 minutes.
The puree will keep for several weeks in the refrigerator.
Process to a smooth puree (about 3 minutes on high).
Return the puree to the stove over very low heat.
Slowly add the oil and process until you have a thick puree.
It gets the baby used to eating the same food as the rest of the family - just in puree form.
Process for about one minute, or until you have a smooth puree.
Skip this step and you'll end up with a black puree.
Puree in a blender with a bit of the water and some salt.
Return to a low flame to reduce the puree by about a third.
Return the puree to the saucepan and cook about 10 minutes longer.
"I decided it was a puree no one would eat," he said.
Put puree into a medium bowl, and let stand 15 minutes or until cool.
Continue adding the puree until 6 cups have been added.
The puree can form the basis of a wonderful sandwich.
Add the butter and blend to a very fine puree.
Process the mushrooms in a food processor until almost a puree.
Make a fine puree of all the ingredients in a food processor.
Drain, place in a blender and make a fine puree.
Cook until puree is stiff enough to hold its shape.
Add more cream and stock as needed to make a smooth, light puree.
Add corn puree and cook for 5 minutes, until thick.
Put the two purees next to each other in a serving dish.
Puree in the food processor and add more sugar if necessary.
Remove the puree and set aside, covered, until ready to use.
