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.