Whiskey-braised celery and leek paquets
Alcoholic beverages
I love braising vegetables in a bit of whiskey, and I've usually done so with greens - kales, chards, mustard greens, and combinations of all. The celery challenge was a chance to come at braised vegetables from a different direction. <br /> <br />Tender center stalks of celery and their leaves were a natural pair for sweet leeks. But before I started prepping them, I set a handful of dried mushrooms (I used dried portabellas because there were what I had, but porcini or shitake would do beautifully, too) to soak in boiling water. While the packets were in the oven, I slowly reduced the reserved mushroom soaking liquid. Just before taking it off the heat, I squeezed in some Meyer lemon juice and swirled in a pat of butter. I opened the packet, turned the braised vegetables over some mashed potatoes (sweet potatoes would be lovely as well), and drizzled the sauce over them all. The sweetness of the vegetables and their juices is crowned with the savory-tart mushroom sauce. The potatoes ensure that not one drop escapes.
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