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Sweet celery compote

/ Source: Roberto Santibañez, Fonda Restaurant
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Celery Compote with Cake
Celery Compote with CakeCourtesy of Fonda
SERVINGS
1
RATE THIS RECIPE
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Ingredients

Ingredients
  • 1 pound celery (1 small bag; 2 bunches)
  • 1/2 stick butter (1/4 cup)
  • 2 small bay leaves
  • 1/2 cup sugar
  • 1 1/2 tablespoons lime juice, from 1 large, juicy lime
  • 1/8 teaspoon fine salt
  • Preparation

    1.

    Wash the celery very well. Chop it up in small pieces (remember we will blend it after it cooks so don’t go crazy with “the perfect cut”).

    2.

    Heat a small saucepan over medium high heat and add the butter. When hot and bubbly, add the celery and the bay leaves, cook for 5 minutes, stirring frequently. Cover tightly and cook until celery is very soft, about 30 minutes. Discard bay leaves.

    3.

    Let cool just long enough to handle and blend to a puree in a good blender at high speed. Pour the celery puree back in to the same saucepan, add the sugar, lime juice and salt. Bring back to a boil and cook, string often, for 20 minutes. Pour the compote into a mason jar or any other glass container and refrigerate until ready to use. Serve with spiced or nutty desserts, such as carrot cake, almond cake or ginger snaps.

    Source: Roberto Santibañez, Fonda Restaurant