I am interested in making vegetable sauces that are concentrates of a particular vegetable. So a concentrated sauce that has just the flavour of a chosen vegetable.
Which vegetables would be suitable to make such concentrated sauces? What methods are possible to make a refined vegetable sauce?
EDIT: I want to attempt this with either: Carrot, Broccoli, Celery
I will steam the vegetable till softened but not mushy, then puree. I want the result to be a thick puree that I can place a 1/4 teaspoon (or the less the better) on a piece of Sashimi. Should I reduce the puree over low heat?
I am afraid that the result will be too flavourless, Is there a better method to reach the result? Can you detail any mistakes to avoid in the process? (i am not an experienced cook, it is a hobby i am getting into)