Sweat the diced onion in the butter until soft and translucent. Add the garlic and continue to fry gently for a minute, then add the salsify chunks and stock. Season with salt, pepper and nutmeg to taste. Bring to the boil and immediately lower the heat and simmer for about 30 minutes.
Transfer to a blender or food processor and blitz to a purée. Return to a clean pan over a low heat, stir in
© 1998 Alastair Little. All rights reserved.