1. I like to make pureed root vegetable soups with celery, potato and garlic.
2. Pureed garlic is mixed with corn for the birds and green onions are added to fodder for herbivorous animals.
3. Start with a delightful complimentary amuse bouche of pureed sweet carrot and a basket of fresh fennel seed bread accompanied by dips.
4. These are then pureed and sieved several times until the texture was silky soft.
5. Jujubes and yams pureed, sieved and baked into a tiny cake.