First cut the shallots in half and clean them. Then slice them in thin slices. Now pour a drizzle of oil in a pan and start glazing the shallots.
Meanwhile also clean the garlic and slice them as well. Add them to the pan with the salt and glaze it for another couple of minutes. Be careful that you don’t get any color.
Once softened add the vegetable broth with the cream, the thyme and the cooked salsify trimmings. Now reduce it till you’re left with 650 grams.
My saucepan weighs a 1000 grams, so that makes checking the reduction process very easy. In this case the total weight of the pan plus the reduction needs to be 1000 + 650 grams.
Once reduced remove the thyme and blend it till smooth. Ensure your blender is strong enough for the best creamy result. Keep it in your fridge for later.
