Julienned leeks and vegetables in mustard butter
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Leeks, cleaned, slit; julienned | |
| (matchstick width and about 4 in. long) | ||
| ¾ | pounds | Asparagus, thin; julienned |
| 5 | larges | Carrots; julienned |
| ¼ | cup | Chicken broth |
| MUSTARD BUTTER as follows; * see note | ||
| 4 | tablespoons | Butter |
| 1 | teaspoon | Dijon mustard; prepared |
| ½ | teaspoon | Lemon juice; fresh |
| 1 | teaspoon | Fresh dill weed |
| 1 | teaspoon | Chives; minced |
| White pepper | ||
| Salt | ||
Directions
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.