Briciole is the Italian name for this dish but the preparation is common in France as well. Braising Leeks in a little broth gives them a “melt in your mouth” quality, and they soak up whatever flavors you add to them. It makes a great vegan topping for mashed potatoes, but you can also use it as the basis for a non-vegan roast of some sort.
Preheat the oven to 350. (Alternately you can make this on the stovetop, but you’ll have to keep a close eye on it)
Soak 1/2 C. dried shitake or other gourmet mushrooms in 1 C. of very hot water.
Cut the base and tops off 2 Leeks. Slice the shank top to bottom and rinse between the layers to remove accumulated silt.
Trim 6 stalks of celery and rinse them well.
Melt 1 T. butter in a medium saucepan. Trim the leek halves to fit in the pan, and then lie them down on the bottom (do not slice or chop). Arrange the celery stems atop the leeks.
Tuck the mushroom slices in among the vegetables, then pour 1/4 C. of the mushroom broth over them. Drizzle with 2 T. whiskey or white wine (or another 2 T. mushroom broth). Sprinkle with salt and pepper.
Finally, slice a Meyer Lemon to make 6 slices. Arrange them over the vegetables.
Cover and bake until the vegetables are very tender, 40-45 minutes.
Remove the lemon slices, then spoon the vegetables over mashed Potatoes.