I've been pretty interested in the use of juices in cooking, and have been experimenting with savory applications for many juices. Most recently, I tried juicing some raw carrots, then reducing the juice to intensify the flavor and finishing it with a roux. Between the natural sugar in the carrots and the salt the I used in the sauce, it picked up a very intense carrot flavor(as well as a deep orange color), making it feasable for both savory and sweet applications. I've also heard of cooking vegetables before juicing them. There is a dish at Noma which uses a grilled asparagus sauce, made by juicing grilled asparagus while it is still hot. I'm very interested in trying this once spring rolls around and I can get some fresh, local asparagus. Has anyone else done any experimenting with vegetable juices in savory dishes? Here is the dish I used the sauce in. It is a lentil croquette with a carrot reduction, celeriac puree and popcorn shoots.