Braised Celery with Herbed Compound Butter

Ingredients:

Herbed Compound Butter:
¼ cup ghee or butter, at room temperature
½ teaspoon minced chives
1 teaspoon minced thyme
¾ teaspoon minced sage
½ teaspoon minced rosemary
1 teaspoon minced shallot
½ teaspoon lemon juice

Braised Celery:
1½ tablespoons herbed compound butter
1 medium yellow onion, sliced into half moons
1 bunch celery, bottom removed, cut each stalk into 1-inch slices-reserve some of the leaves and finely chop
sea salt and freshly ground pepper
1 cup vegetable stock

Directions:

Herbed Compound Butter:
In a small bowl, mix ghee or butter with the prepared herbs, shallot, and lemon juice. Spoon mixture onto a sheet of parchment paper, wax 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 the refrigerator, or 1 month in the freezer.

Braised Celery:
1. In a large, deep pan on medium heat, melt the compound butter and add the onions and celery pieces. Make sure they are in one layer as much as possible. Season with salt and pepper. Saute for a minute then add the vegetable stock and cover. Bring to a boil, then reduce heat down to a simmer.
2. Braise for 30 minutes, or until soft. Remove the lid and reduce any liquid left in the pan. The onions and celery should caramelize a little. When finished, taste for seasoning and place on a serving dish and sprinkle with reserved celery leaves, and dab with a little more compound butter.

Serves 6