Caramelized Celery Cilantro Sauce

Made a version of this sauce tonight at the restaurant, but add a Jalapeno and the heat was a little overpowering on the celery sweetness, so will choose to leave it out.  Cut celery into small cubes, heat olive oil in a sauce pan over medium heat with some sugar and a pinch of salt.  When the color of the sugar begins to become amber, start to swirl the pan and create a caramel.  Add the celery and toss.  While celery is in pan, cut idaho potato into small dice, and add to the pan.  Cook until the caramel loosens up again, then add a little cream and swirl the pan, reduce.  Add three chopped cilantro stems off heat, and place in blender.  Blend until desired consistency, using water to thin to the correct consistency.  WHile still hot, add enough spinach to brighten the color.  Adjust seasoning with salt, sherry vinegar, white pepper, and lemon juice.  Shock in ice bath to lock in the green color, and reheat when ready to eat.  Would go extremely well with a butter oregano seared cumin spiced grass-fed ribeye, celeriac puree, baby carrots, and a nice aged white burgundy. Cheers