Put vegetable stock in a pot, add pureed vegetables, season to taste with salt and pepper, and reheat.

When rice is almost tender but still al dente, add pureed vegetables.

Someday, I wanted it to be stained with pureed vegetables or whatever it was you ate when you were a hundred.

Add the pureed vegetables and cook over medium-low heat, stirring as necessary to avoid burning, for about 5 minutes.

Arrange the pureed vegetables in alternating strips in a glass baking dish.

Heat the two types of oil in a large frying pan and saute the pureed vegetables over medium heat for five minutes.

If you're flying Northwest, you could choose either a sulfite-free or a soft diet dish, like pureed vegetables.

Return the pureed vegetables to the bean pot and mix well.

A scum of pureed vegetables was quickly forming along the river's edge.

Combine with pureed vegetables and mix well by hand.