Julienned Leeks and Vegetables in Mustard Butter

6 Servings

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Julienned Leeks and Vegetables in Mustard Butter Ingredients

2 Leeks, cleaned, slit;	1 ts Dijon mustard; prepared
(matchstick width and about	1/2 ts Lemon juice; fresh
3/4 lb Asparagus, thin; julienned	1 ts Fresh dill weed
5 lg Carrots; julienned	1 ts Chives; minced
1/4 c Chicken broth	White pepper
MUSTARD BUTTER as follows;	Salt
4 tb Butter

Instructions for Julienned Leeks and Vegetables in Mustard Butter

When cleaning leeks, remove withered outer leaves, cut off base and upper green leaves down to where the dark green begins to lighten. Slice in half and rinse gently under running water or in a pan of water, then rinse under faucet. Use a skillet with a good, (transparent) cover. Place broth in skillet and bring to a boil; add largest (therefore toughest) vegetable "parts" first. Suggested timetable: upper parts of carrots, cover, cook 4 minutes. white of leeks, cover, cook 2 minutes. thin carrots, and asparagus stalks, cover, cook 1. remainder, cover, cook 1. Remove vegetables; drain well. Arrange in a covered, shallow vegetable bowl (to conserve heat). Add mustard butter and toss. Cover to keep warm. *Cream BUTTER with MUSTARD. Add lemon juice and mix well. Add dill and chives, dash of pepper and salt. Published by Wisconsin Trails Magazine (1988). Cooksnotes -- Use "light" butter, the reduced-cholesterol kind. Use stone-ground Polish mustard. NOTES : Spring menu side dish for spring meats like herb-crusted lamb or pork tenderloin. Parslied Red Potatoes add color to the menu.

Main Ingredient: ChickenCuisine: Uncategorized