Fry the onions in the butter and add the bayleaf.
When the onions are glazy add the salsify and the diced potatoes.
Fry a bit longer but just enough that it doesn’t get brown.
Deglaze with the dry vermouth and add the vegetable stock. Now let it cook for 10 minutes. All vegetables should now be cooking in the stock. Try to stir, and mash some potatoes, but don’t mash them all.
Now add the corn.
Let it simmer for 5 minutes.
Now season with pepper, cayenne and salt.
Try to eat it with crispy bread or natural tortilla’s.