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.