Ingredients:

Herbed Butter:
½ cup butter or ghee (clarified butter) at room temperature
1 teaspoon minced chives
2 teaspoons minced thyme
1½ teaspoons minced sage
1 teaspoon minced shallot
1 teaspoon lemon juice

Braised Celery:
3 tablespoons herbed butter
2 medium yellow onions, sliced into half moons
2 bunches celery, bottoms removed, cut each stalk into 1-inch diagonal slices, reserve some of the leaves and finely chop
sea salt and freshly ground black pepper
1½ cups vegetable stock

Directions:

Herbed Butter:

  1. In a small bowl, mix the softened butter or ghee with prepared herbs, shallot, and lemon juice. Spoon mixture onto a sheet of parchment paper or plastic wrap. Shape into a log, about 4-inches long. Place in the refrigerator until ready to use. Keeps about 1 week in frig. And about 1 month in the freezer wrapped securely in parchment and plastic wrap.

Braised Celery:

  1. Heat the herbed butter in a large, deep pan on medium heat then add the onions and celery pieces. Make sure they are as much in a single layer as possible. Season with salt and pepper. Saute for a minute and add the vegetable stock and cover.
  2. Bring to a boil then reduce the heat down to a simmer. Braise the celery for 30 minutes, until soft.
  3. Remove the lid and reduce any liquid that is left in the pan – the onions and celery should caramelize a little.
  4. When finished, taste for seasoning and place on a serving dish. Sprinkle with reserved celery leaves and a dab more herbed butter.

Serves 12