2 Tbsp. butter
2 Tbsp. extra virgin olive oil
2 medium white onions, diced medium
4 celery ribs, diced medium
2 leeks, diced medium
1/2 bulb of fennel, cored and diced medium
2 Tbsp. finely minced herbs: thyme, tarragon, parsley, chives
1 tsp. sea salt
1/2 tsp. pepper
1/4 tsp. nutmeg
1/4 tsp. celery seed
In a large skillet, melt butter with olive oil over medium-high heat.
Add all ingredients.
Cover and cook 15 minutes, stirring occasionally, allowing the vegetables to steam. This allows them to release moisture and sugars without browning and caramelizing.
Uncover and cook 15 minutes, until vegetables are soft and translucent.
Turn out of the skillet, let cool and set aside.